Pickled Herring

Level:
Easy
Ingredients
  • 1-2-3" Pickling Brine:
  • 3 cups cold water
  • 1 cup vinegar
  • 2 cups sugar
  • 1 carrot, diced
  • 1 red onion, chopped
  • 1/2 leek (white part only)
  • 1 whole bay leaf
  • 4 black peppercorns
  • 4 white peppercorns
  • 12 preserved herring fillets
  • Accompaniment:
  • Mustard sauce, recipe follows
  • MUSTARD SAUCE
  • 1 tablespoon sweet mustard
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sugar
  • 1 1/2 tablespoons Swedish vinegar (or distilled white vinegar)
  • 1 1/2 tablespoons of cold coffee
  • Pinch of salt
  • Pinch of freshly ground white peppercorns
  • 3/4 cup canola oil
  • 1/2 cup chopped dill
Directions
Accompaniment:
  • Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.

  • Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.

MUSTARD SAUCE
  • Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight


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