Basic recipe serves 4:
1kg fresh Baltic herring filets in bite-size pieces (if Baltic herring is not available you can substitute Atlantic herring)
200ml distilled white vinegar (about 12%)
1 tbsp salt
2 small red onions, finely sliced
2 carrots, finely sliced
3 bay leaves
15 white peppercorns
10 juniper berries
To serve: finely chopped dill, chives and red onion
- Place the herring fillets in 500ml of water, 100ml of the vinegar and 1 tbsp salt and leave in the fridge for 4-5 hours. Drain thoroughly.
- Combine the remaining ingredients in a saucepan with 500 ml water. Bring to the boil and stir to dissolve the sugar. Allow to cool completely before pouring over the salted herrings.
- Leave to marinate in the fridge overnight or, ideally, for at least 24 hours before serving with the chopped dill, chives and red onion.
Mustard Pickled Herring
500g pickled herrings, see recipe above, well drained
1 small leek, finely chopped
3 tbsp sweet mustard (if you can’t find a Swedish sweet mustard use American hot dog mustard instead)
1 tbsp dijon mustard
2 tbsp white wine vinegar
2 tbsp rapeseed oil
3 tbsp golden caster sugar
1 tbsp caraway seeds
4 tbsp chopped dill, optional
In a large bowl, whisk together all of the ingredients for the sauce apart from the caraway and dill, if using. Loosen the mixture with a few tablespoons of water and season with salt and white pepper. Adjust the seasoning to your taste.
Add the pickled herrings, caraway and dill and leave to marinate for a further 24 hours before serving.
This recipe is published courtesy of Peter's Yard, the producers of traditional Swedish sourdough crispbreads.
We sell ABBA's herring filets which are ready for you to make your own pickled herring.