Pickled Herring
- Level: Easy
- Total: 2 days 45 min (includes chilling time)
- Active: 45 min
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
- 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;