In Europe (and parts of Asia), we’re obsessed with herring in all forms – yet … They will sit happily in your fridge, begging to be used as a fabulous starter, or as a main course with new potatoes and a simple green salad. Cut the fillets crosswise into 1-inch strips. Andy McLeish opts for a sweet cure for his fish but lifts the dish with fiery fresh horseradish in his Marinated herrings recipe, while Martin Wishart serves his pickled herrings with a heady kombu broth. Finely grate some lemon zest over each portion, and garnish with some dill flowers, if you have them. Cut fish in 1-inch pieces removing bones. I urge you to give them a try. “A herring should swim three times — in the sea, in spirit vinegar, and in schnapps.” Well, that’s at least if Skånska Sillaacademien gets their say on the matter. Combine the water, sugar and vinegar, and stir until the sugar has dissolved. Rinse the fillets with cold water and pat dry with paper towels. Peel, finely chop and sprinkle over the onion, and add a small spoonful of fish roe (if using) – you can buy this in a lot of supermarkets these days. Change water twice. Once you’ve pickled it, use it in your favourite recipe or simply serve it on a piece of dark rye bread. More pickled herring recipes here... Auntie Gerd's Pickled Herring in Tomato Sauce Tante Gerd's Tomatsild. Allow cooking liquor to cool to a manageable temperature, then either drain and serve the fish warm, or add the fish to a kilner jar and top up with the liquor, onions, herbs and spices – adding a little extra white wine vinegar (2 tablespoons) for piquancy. If you use these, skip the salt in the initial brine and soak the fish in fresh water overnight. Total Carbohydrate 41 g They go to work pickling and preserving their herring in November, because by this time the fish have finished spawning and the texture of their flesh is dense and delicious again. Refrigerate at least 3 days before serving. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make beetroot gravlax from scratch, 4 large (about 80g each) or 8 small pickled herrings , from sustainable sources, 1 x 150 ml tub of soured cream, 1 bunch of fresh chives (30g), 1 small red onion , peeled and very finely chopped, fish roe , optional, 1 lemon, dill flowers , optional.