Sweet Cured Herrings

Name: Sweet Cured Herrings
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Cuisine: Danish
Ingredients: 6 herring fillets, scaled and trimmed, halved lengthways; 120 g/4¼ oz coarse salt; 400 ml/14 fl oz/scant 1⅔ cups white wine vinegar; 150 g/5½ oz/heaped ⅔ cup granulated sugar; 2 bay leaves; ½ tsp black peppercorns; 1 tsp juniper berries; ½ tsp yellow mustard seeds; 1 small red onion, thinly sliced

Preparation info

Makes:
12

Difficulty
Easy
Ready in
40 min

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

A favourite dish from the Nordic countries, particularly Denmark, where they are eaten as a starter with rye bread or crispbreads, or as a light meal with new potatoes, crème fraîche or sour cream and salad, or even straight from the jar.

Ingredients

6 herring fillets, scaled and trimmed, halved lengthways
120 g/4¼ oz coarse salt

Europe
Denmark
Fish course
Starter
Pescatarian
Nordic
Gluten-free

Method

Using tweezers, remove the bones from the herring fillets. You can find small bones by running your fingers along the herrings.
Put the herrings, flesh-side up, in a deep, non-metallic dish. Sprinkle the salt over the top of the herrings, cover the dish, and leave to cure in the refrigerator for 24 hours.
Meanwhile, pour 200ml/7fl oz/scant