flipInlagd sill — pickled herring with vinegar and spices
Inlagd sill — pickled herring with vinegar and spices
Why this dish? Salted then pickled herring is the staple of the Swedish pantry — the art of preserving the abundant catch from the Baltic and North Seas to last through the long winter. On every smörgåsbord, from the humblest to that of the Mittag-Leffler villa, the jar of pickled herring is indispensable.
Desalted herring fillets marinated in a sweet vinegar with onions, peppercorns, juniper berries and bay leaves. The acidic, preserved pillar of the Scandinavian table.
Ah, herring! Do not think that a scholar disdains simple things — quite the contrary. The fishmonger delivers it already salted in a barrel, and we must soak it for a full day in fresh water, changing the water three times, before laying it in its sweetened vinegar with onion, juniper and bay. We leave it to steep for a few days in a cool place. On a slice of crispy knäckebröd, with a warm potato, there's a worthy start to any meal — and any demonstration.
- •Salted herring in brine — a few fillets (preserved fish)
- •Vinegar — one part (acidic marinade)
- •Sugar — to sweeten (balance)
- •Onion — one, sliced into rings (aromatic)
- •Juniper berries, pepper, bay leaf — a few (spices)
Inlagd sill — pickled herring with vinegar and spices
Desalted herring fillets marinated in a sweet vinegar with onions, peppercorns, juniper berries and bay leaves. The acidic, preserved pillar of the Scandinavian table.
Why this dish? Salted then pickled herring is the staple of the Swedish pantry — the art of preserving the abundant catch from the Baltic and North Seas to last through the long winter. On every smörgåsbord, from the humblest to that of the Mittag-Leffler villa, the jar of pickled herring is indispensable.
Ah, herring! Do not think that a scholar disdains simple things — quite the contrary. The fishmonger delivers it already salted in a barrel, and we must soak it for a full day in fresh water, changing the water three times, before laying it in its sweetened vinegar with onion, juniper and bay. We leave it to steep for a few days in a cool place. On a slice of crispy knäckebröd, with a warm potato, there's a worthy start to any meal — and any demonstration.
Ingredients (period version)
- Salted herring in brine — a few fillets (preserved fish)
- Vinegar — one part (acidic marinade)
- Sugar — to sweeten (balance)
- Onion — one, sliced into rings (aromatic)
- Juniper berries, pepper, bay leaf — a few (spices)
Ingredients
- Salted herring fillets (matjes or herring in brine) — 300 g (preserved fish)
- White vinegar 12% — 100 ml (acidic marinade)
- Water — 200 ml (dilution)
- Sugar — 150 ml (sweet-sour balance)
- Red onion — 1, thinly sliced into rings (aromatic)
- Juniper berries — 8 (spice)
- Black peppercorns — 10 (spice)
- Bay leaves — 2 (spice)
Method
- Desalt the herring fillets in cold water for 12 to 24 hours, changing the water 2 to 3 times.
- Prepare the marinade: bring the vinegar, water and sugar to a simmer until dissolved, then let cool completely.
- Drain and pat dry the herring, cut into 2 cm pieces.
- In a jar, layer herring, onion rings, juniper berries, peppercorns and bay leaves.
- Pour the cold marinade to cover, seal and marinate in the refrigerator for at least 24 to 48 hours.
- Serve cold on crisp bread (knäckebröd) with warm boiled potatoes.
How it was made : Before refrigeration, salting herring in barrels was the only way to preserve the massive catches from the Baltic. Desalting then pickling in vinegar, passed down through generations, transformed this austere reserve into a refined dish. Every family kept its own spice recipe.
The contemporary twist : Vary the marinade: a mustard and dill version (senapssill), another with blackcurrant or gooseberries, and present the three jars side by side for a Christmas smörgåsbord.
Gösta Mittag-Leffler · Charactorium
