Christine Rudolph, Susie Theodorou

Marinated Red Herring

Preparation info
  • Makes 1 kg (about

    12

    servings)
    • Difficulty

      Easy

    • Ready in

      175 hr

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

These herring can be used straight from the cure, or serve as the base for different recipes, such curried herring. You need to use the natural red food colouring sandalwood and the preservatives salt petre and citric acid to give the fish their red colour and flavour.

Ingredients

  • 1 kg salted herrings fillets, soaked for 6 hours or overnight
  • 1 tsp whole allspice
  • ½

Method

Pat the herring dry on paper towels. Put the allspice, sandalwood, cloves, ginger, hops, bay, salt petre and citric acid in a mortar and lightly crush with the pestle. Mix with the sugar and salt – this is the ‘cure’.

Cut the fish into 5 cm-wide pieces. Sprinkle some of the cure on the base of a large resealable glass or ceramic jar and place a layer of fish on top. Continue layering. M