The hardest part of this dish, these days, is finding fresh herring—which is astonishing, because a large percentage of the world’s supply is caught off our shores and shipped elsewhere. In the countries bordering the North Sea, however, it is celebrated, and if you can find it here—it’s in fish markets from time to time—this is a great treatment, an essential part of any smorgasbord, but also wonderful served with sour cream (“creamed herring”) and boiled potatoes. If the herring is whole, ask your fishmonger to fillet it for you.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Dissolve 3 tablespoons of the salt in 3 cups cold water. Place the herring fillets in the saltwater, cover, and refrigerate for about 12 hours.
Step 2
Place the remaining salt, the vinegar, sugar, allspice berries, peppercorns, and bay leaves in a small saucepan with 1 cup water. Stir over medium-high heat until the sugar dissolves, then remove from the heat and cool.
Step 3
Remove the herring from the saltwater and place in a shallow baking dish. Lay the onion on top of the fish, then pour on the pickling mixture. Cover and refrigerate overnight. Serve directly from the dish.
