Fried Herring in Vinegar

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

This herring dish is served chilled for lunch as a topping for rye bread. Add some of the pickled red onions and extra dill or parsley, if liked. This recipe was given to us by our friend Samina Langholz, which she adapted from her grandmother.



  • 200 g brown sugar
  • 2 dried bay leaves
  • 10 black peppercorns


Put the sugar, bay, peppercorns, chilli and 200 ml water, in a deep saucepan and heat to dissolve the sugar, stirring well. Bring to the boil, then simmer for 20 minutes. During the final 5 minutes, add the sliced red onion. Remove from the heat and add the vinegar. Cool.

Season the herring