Pickled Herring, Or Sill
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Pickled herring, or as we call it; sill is one of those dishes people associate with Sweden, however it divides the country into two sides; those who love it, and this who hate it. This is a basic-recipe, and usually how I eat my pickled herring (since I'm a firm believer that you shouldn't fix something that isn't broken ;) But if you want to, you can change it up endlessly (the end step).
- 2 cup white vinegar
- 0,75 cup sugar
- 2 bay leaves
- 1 red onion
- 2 tbsp whole black peppercorns
- 10 cloves
- 10 (or 3 pounds) salted herring fillets (see note)
- Dill , finely chopped
The night before; rinse off the herring fillets and soak them in cold water overnight. Then drain them carefully before moving on.
Finely slice the onion. In a medium pan, heat up all ingredients except the herring, onion and dill. Bring it up to a boil, and let it simmer until all the sugar have dissolved. Then take it off the heat and allow it to cool down to room temperature. Using a safe bowl (important, do not use aluminum, copper, brass, galvanized or iron containers! They can react with the bowl and release either unwanted coloring or toxics. (I wouldn’t use plastic either since they can carry a lot of bacteria)
Pour the room tempered liquid over the herring, add in the dill and onion and stir to combine. Let it marinate for at least 2 days in the fridge before serving.
To Change It Up;
After you have pickled your herring and let it marinate in the fridge, take it out of the pickling liquid, pat them dry and transfer them to a different mix of flavoring.
1. Creme fraishe (or sour cream) + dill + roe = skagen
2. Creme fraishe (or sour cream) + dijon mustard + mustard seeds = senapssill
3. Creme fraishe (or sour cream) + mayonnaise + curry + apple = currysill
4. Creme fraishe (or sour cream) + mayonnaise + garlic = vitlökssill
5. Crushed tomato + parsly + garlic = tomatsill
Hungry for more? Try one of these!