- 12 oz (340 g) pickled herring filets, cut into bite-sized pieces
Traditional pickled herring (Inlagd sill)- 3/4 cup (2 dl) white vinegar (5%) (0.75 dl om 12% ättika)
- 1/2 cup (1 dl) water (2.25 dl om 12% ättika)
- 2/3 cup (1.5 dl) sugar
- 10 whole allspice
- 5 whole cloves
- 1 bay leaf
- 1 carrot, peeled and sliced thinly
- 1/2 red onion, peeled and sliced thinly
- 2 – 3 tbsp chives, scallions or leek, chopped
Mustard sauce (Senapssill)- 4 tbsp mayonnaise (my recipe here)
- 4 tbsp sour cream
- 3 – 4 tbsp fresh dill, chopped
- 2 – 3 tbsp red onion, chopped
- 2 tbsp mustard (I prefer whole-grain)
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 hardboiled egg, chopped
Garlic sauce (Vitlökssill)- 4 tbsp mayonnaise (my recipe here)
- 4 tbsp sour cream
- 1 – 2 minced garlic cloves (to taste)
- 1 tbsp fresh dill, chopped
- 1 tbsp chives, scallions or leek, chopped
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
Traditional pickled herring (Inlagd sill)In a saucepan, mix vinegar, water, sugar and spices. Bring to a boil, then allow to cool to room temperature. Layer carrot and onion with a third of the herring in a glass container and add pickle juice to cover. Cover and refrigerate for at least a day before serving.
Mustard sauce (Senapssill)Garlic sauce (Vitlökssill) |
thank you! I’m a korean loving swedish food, but my favorite restaurant in korea had closed last week. so I would like to know how to make swedish picked herring and found your receip.
Thank you for stopping by <3
I'm a Swede who loves Korean food, lol! I visit our local Korean markets and restaurants regularly, and hope to visit Korea again some time on the future.