Pickled Herring

Water salt herrings for 12 to 24 hours. If possible, change the water a few times. If you do not want to remove the skin, rub the fish heartily with your hand while washing until the scales come off. Now fillet (for detailed description see whitefish recipe) Mix all ingredients (except herring) in a saucepan, let it boil and then cool down. Pour off the cooking juices into a container. Layer ingredients and herring pieces alternately in an earthenware dish or jar. Finally, add the gravy. The herring should be completely covered. Leave to marinate for at least 24 hours.

Tip: Fat salted herrings from Norway taste best.

Tip for those in a hurry: Buy herring fillets immediately.

Tip: Slightly different taste if you add mustard seeds, pimento seeds, bay leaf spice or possibly a little horseradish.

Pickled herring belongs to the “Julbord”, the traditional Christmas table!

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