Fish & seafood
Hareng mariné (pickled herring)
Scandinavian and Northern European preparation of herring fillets marinated in a mix of vinegar, sugar and spices. Served cold as a starter on rye bread, it keeps for several days in the fridge.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Instructions
- Fillet the herring, remove the bones with tweezers and rinse under cold water. Pat them gently dry.
- Peel and thinly slice the onion into rings, and cut the carrot into very fine sticks.
- In a saucepan, bring the vinegar, water, sugar, salt, peppercorns, bay leaves, juniper berries and mustard seeds to a simmer. Let it cool.
- Arrange the fillets in a jar or glass dish, alternating with the onion rings and carrot sticks.
- Pour the cold marinade over the top until the fish is completely covered.
- Cover and refrigerate for at least 24 hours before tasting.
- Serve cold, drained, with slices of rye bread and a little fresh dill.
Variations and tips
Creamy version. Mix the marinated fillets with 150 g of crème fraîche and a little onion for a spreadable preparation.
Using what you have. Canned herring fillets in oil work well: drain them, rinse them and marinate for only 2 hours.
More ideas
Thai
Middle Eastern
French
Original Ecomely recipe.