Inlagd Sill (Pickled Herring)

Name: Inlagd Sill (Pickled Herring)
Total time: 48 h 20 min
Yield: 8
Cuisine: Swedish
Ingredients: 500 g Salted herring fillets; 100 ml White vinegar (12%); 300 ml Water; 200 g Caster sugar; 1 Red onion, thinly sliced; 1 Carrot, thinly sliced; 12 Allspice berries; 12 Black peppercorns; 3 Bay leaves; 20 g Fresh dill to serve

Salt herring soaked out, then steeped in a sweet-sour brine with onion, allspice and bay for two days — the first plate of every Swedish holiday table.

المصدر

الوصفة من The Swedish smörgåsbord · 🏺 تقليدي · The cold table — herring first and in silence, then the salmon, then the eggs, then everything else, with a clean plate for each round.

Swedish · the first plate — An ownerless traditional dish, so no cook is credited. The cited article is the pan-Northern-European one and confirms the salt-cure-then-vinegar-brine method, the sugar, onion and allspice, and the Nordic holiday-table role. That it is not a Sweden-only article is stated rather than glossed over. Quantities and method are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Kendra Valentine Görgött - Chris Nilson Foodie Factbook

⏱ 2900 دقيقة🍽 8 حصة🔥 190 سعرة🇸🇪 السويد

حلالسمكيخالٍ من الغلوتينخالٍ من الألبانخالٍ من المكسرات

الخطوات

Soak the salted fillets in cold water for 12 hours, changing the water three times.
💡 Taste a corner before you stop. Under-soaked herring is inedibly salty and no amount of sugar in the brine will rescue it.
Bring the vinegar, water and sugar to the boil, stir until the sugar dissolves, then cool it completely.
Drain the herring, pat dry and cut into 2 cm pieces across the fillet.
Layer the herring in a clean jar with the onion, carrot, allspice, peppercorns and bay.
Pour over the cold brine so everything is covered, seal, and refrigerate 48 hours.
💡 Cold brine onto cold fish, always. Warm brine starts to cook the herring and the texture goes soft and chalky.
Serve cold with dill, boiled new potatoes, crispbread and a sharp cheese.

💡 نصائح

This base brine is the starting point for every other sill on the table — mustard, onion, curry — each one is this recipe plus one thing.
It keeps two weeks refrigerated and gets better for the first week.
Herring goes first on a Swedish table, on its own plate, before anything else. That order is not decoration.