While the humble herring may not be eaten with the same gusto these days, it is still regarded as a nourishing staple in the ‘husmanskost’ (simple, home cooking) tradition of Sweden and played a vital role in Scandinavia’s trade with the Hanseatic League for many centuries. Although there are plenty of versions of pickled herring available for sale throughout the Scandinavian peninsula, there is a certain joy to be found in making your own.
This recipe is for the classic pickled herring with three variations: just as it is, with mustard or curried. All equally delicious, and perfect with sourdough crispbread, pickles, herbs and a spoonful of soured cream. Inläggningssill is the Swedish name for herring, which has been cleaned, filleted and often cut into bite-sized chunks, ready to be marinated. If you ask politely, your fishmonger may be able to help with this task.
RECIPE
Serves 4
- 420g plain herring (inläggningssill – available from specialist shops) or ready-marinated herring
For the pickling liquor:
- 50ml (2fl oz) white wine vinegar
- 25g (1oz) caster sugar
- 5 white peppercorns
- 1 red onion, finely chopped
- 3 cloves
- 2 bay leaves
- 1 tsp yellow mustard seeds
- 1 carrot, finely chopped
- small bunch of dill, torn
Begin by making the pickling liquor. Bring the vinegar, sugar and 150ml (¼ pint) water to a simmer in a small pan. Stir until the sugar dissolves, then remove from the heat. Combine the remaining ingredients in a medium-sized bowl and pour over the brine and leave to cool completely.
Drain the herring and rinse in cold water, then add to the brine and leave in the fridge for at least one day before serving.
VARIATIONS
Mustard Follow the main recipe. Mix together 1 tbsp wholegrain mustard, 1 tsp Dijon mustard, 2 tsp caster sugar, 2 tsp white wine vinegar and 50ml (2fl oz) olive oil until you have a thick sauce. Add 1 tsp chopped dill. Season with salt and pepper then combine with the drained herring and serve straight away.
Curried Apple Follow the main recipe. Whisk together 100g (3½oz) crème fraîche, 1 tbsp mayonnaise and 1 tsp mild curry powder. Add 1 finely chopped red apple and a small bunch of chopped chives. Season with salt and pepper, then combine with the drained herring and serve straight away.
