Scandinavian pickled herrings Recipe
Number of servings4 servings
Le Parfait Screw Top Jar
- Pour the vinegar and water into a large shallow dish, such as one you would use for lasagne, and stir in the salt and sugar to make a brine.
- Lay the fish and the onion rings (if using) in the liquid, making sure they are totally submerged.
- Cover the dish with clingfilm and set aside to marinate in the fridge for 24 hours.
- Drain the herrings and onions and either serve them plain or chop into bite-sized pieces and mix with the dill sauce, adding a couple of tablespoons crème fraîche. If you want to preserve them for longer, mix with the dill sauce (omitting the crème fraîche) and pack into sealed jars. Like this, they will keep in the fridge for up to 4 weeks.
From The Gentle Art of Preserving by Katie and Giancarlo Caldesi (Kyle Books, £25)