Juniper Berry Marinated Herring with Red Onion

Name: Juniper Berry Marinated Herring with Red Onion
Ingredients: 4 fresh herring fillets, about 75-115 g/3-4 oz each; 1 red onion, sliced into rings; rye bread and mayonnaise, to serve; rye bread and mayonnaise, to serve; 1.5 ml/¼ tsp caraway seeds; 50 ml/2 fl oz/¼ cup white wine vinegar; 45 ml/3 tbsp lemon juice; 30 ml/2 tbsp caster (superfine) sugar; 15 juniper berries, crushed; 2.5 ml/½ tsp mustard seeds, lightly crushed; 4 cloves, crushed; 4 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Herrings marinated in vinegar and lemon juice with the warm hints of caraway, cloves, mustard and juniper have a strong flavour that is complemented by slices of red onion. Served with mayonnaise and rye bread it makes a tasty lunch dish.

Ingredients

4 fresh herring fillets, about 75-115 g/3-4 oz each

Method

Cut the herring fillets into pieces, about 3cm/1¼in each. To make the marinade, put the caraway seeds in a dry pan over a medium-high heat and toast them for 1 minute, or until they release their aroma. Put them in a pan with the remaining ingredients and 60ml/4 tbsp water, and bring to the boil for 2 minutes. Cool and leave aside to infuse (steep) for 1 hour.

Per portion Energy 338kcal/1403kJ; Protein 21.5g; Carbohydrate 11.7g, of which sugars 8.7g; Fat 16.9g, of which saturates 6.5g; Cholesterol 84mg; Calcium 61mg; Fibre 0.2g; Sodium 84mg.