flipInlagd sill (Marinated Herring with Dill and Vinegar)
Inlagd sill (Marinated Herring with Dill and Vinegar)
Why this dish? Herring, the fish of both poor and rich, is the pillar of the Scandinavian smörgåsbord. Strindberg, who shared the bourgeois diet of his time—bread, fish, potatoes—always found it on the tables of the cafés and boarding houses where he lived.
Herring fillets first desalted, then marinated in a cold broth of vinegar, sugar, onion, carrot rounds, and peppercorns, perfumed with dill. A sweet-sour preserve that keeps for weeks in the cold.
Herring, my friend, is the sea put in a jar for the long winters of the North. We caught it by the barrel, salted to the point of cracking; it was up to us to bring it back to life. Desalt it for a whole day in clear water, then lay it in vinegar sweetened with sugar, with onion rings, bay leaf, peppercorns, and dill by the handful. Wait two or three days: the fish drinks the brine, softens, and you get that sweet-sour flavor that wakes up dark bread better than any speech.
- •Salted herrings — depending on the jar (fish)
- •Vinegar — a good glassful (acidic marinade)
- •Sugar — generously (sweet-sour balance)
- •Onion — in rings (aromatic)
- •Peppercorns, bay leaf, juniper berries — a handful (spices)
- •Dill — by the handful (signature aroma)
Inlagd sill (Marinated Herring with Dill and Vinegar)
Herring fillets first desalted, then marinated in a cold broth of vinegar, sugar, onion, carrot rounds, and peppercorns, perfumed with dill. A sweet-sour preserve that keeps for weeks in the cold.
Why this dish? Herring, the fish of both poor and rich, is the pillar of the Scandinavian smörgåsbord. Strindberg, who shared the bourgeois diet of his time—bread, fish, potatoes—always found it on the tables of the cafés and boarding houses where he lived.
Herring, my friend, is the sea put in a jar for the long winters of the North. We caught it by the barrel, salted to the point of cracking; it was up to us to bring it back to life. Desalt it for a whole day in clear water, then lay it in vinegar sweetened with sugar, with onion rings, bay leaf, peppercorns, and dill by the handful. Wait two or three days: the fish drinks the brine, softens, and you get that sweet-sour flavor that wakes up dark bread better than any speech.
Ingredients (period version)
- Salted herrings — depending on the jar (fish)
- Vinegar — a good glassful (acidic marinade)
- Sugar — generously (sweet-sour balance)
- Onion — in rings (aromatic)
- Peppercorns, bay leaf, juniper berries — a handful (spices)
- Dill — by the handful (signature aroma)
Ingredients
- Salted herring fillets (matjes or Nordic herring) — 500 g (fish)
- White vinegar — 150 ml (acidic marinade)
- Water — 100 ml (to dilute the marinade)
- Sugar — 120 g (sweet-sour balance)
- Red onion — 1, thinly sliced (aromatic)
- Carrot — 1, sliced (color and sweetness)
- Black peppercorns and juniper berries — 1 tbsp (spices)
- Bay leaves — 2 (flavoring)
- Fresh dill — 1 bunch (signature aroma)
Method
- Desalt the herring fillets in cold water for 8 to 12 hours, changing the water two or three times. Drain and cut into pieces.
- Prepare the marinade: bring the vinegar, water, and sugar to a simmer until dissolved, then let cool completely.
- In a jar, alternate layers of herring pieces, onion and carrot slices, spices, bay leaves, and dill sprigs.
- Pour the cold marinade over to cover the fish. Close and refrigerate at least 48 hours before serving.
- Serve cold on buttered rye bread or with warm potatoes, as an opening piece of the smörgåsbord.
How it was made : Without refrigeration, herring was preserved by heavy salting; marinating it in sweetened vinegar made it edible again while preserving it. This sweet-sour technique, described in Swedish manuals from the 18th century onward, has remained the heart of the smörgåsbord to this day.
The contemporary twist : A spoonful of mustard and a dollop of sour cream transform inlagd sill into senapssill, a chic mustard version for festive buffets.
Sources : Charles Emil Hagdahl, Kokkonsten som vetenskap och konst (1879) · Cajsa Warg, Hjelpreda i Hushållningen för Unga Fruentimber (1755)
August Strindberg · Charactorium
