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Pickled herring with allspice and onions by Douglas Tjärnhammar Alm

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
72H 0MIN
Cuisine

Ingredients

White vinegar: 1/2 cup/120ml

Sugar: 2/3 cup/150g

Black peppercorns: 12, whole

Allspice: 10 berries

Cloves: 10, whole

Bay leaves: 3

Red onion: 2 small (1 thinly sliced, 1 minced)

Carrots: 1, diced

Leek: 1/2 small leek, white part only, halved and thinly sliced

Herring fillet: 12oz/340g salted herring fillets, rinsed, soaked in water overnight, and drained

Chives: 1/2 cup/113g, minced

A recipe for traditional Swedish pickled herring from chef Douglas Tjärnhammar Alm of Stockholm’s Sillkafe.

Method
01.

Boil sugar, vinegar, and 1 cup/240ml water in a 2-qt. saucepan until sugar is dissolved (1–2 minutes).

02.

Remove from heat; stir in peppercorns, allspice, cloves, bay leaves, sliced onion, carrot, and leek; let cool.

03.

Add herring and cover with plastic wrap; chill for 72 hours.

04.

Remove fillets from vinegar mixture and pat dry using paper towels; cut into ½"-thick slices and transfer to a serving platter; garnish with minced onion and chives and serve with sauces, if you like.

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