EatSmarter exclusive recipe

Pickled Herring 

Pickled Herring - Pickled Herring - Not only for Northern Lights: plain fare from the coast
Pickled Herring - Not only for Northern Lights: plain fare from the coast


Calories:320 kcal
Preparation:50 min
Ready in:1530 min
1 serving contains (Percentage of daily recommendation)
Calories320 kcal(16%)
Protein21 g(42%)
Fat24 g(30%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For servings

2 ouncesPastry flour
16 tablespoonsCorn oil
2 tablespoonsPeppercorns
2 tablespoonsMustard seeds
16Juniper berries
4Bay leaf
2 cupsVegetable broth
2 cupsWhite vinegar

Kitchen Utensils

1 Paper towel, 1 Kitchen shears, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Non-stick pan, 1 Drying rack, 1 Pot, 1 baking dish, 1 Tablespoon, 1 Measuring cups, 1 Fork, 1 Slotted spatula, 1 Plate


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1 Rinse herring thoroughly and cut off the fins and the tail fins. Rub inside and out with salt.
2 Place flour in a shallow dish. Dredge half of the herring in flour, tapping off excess.
3 Heat 4 tablespoons oil in a large non-stick pan over medium heat. Fry the coated herring until browned on each side, about 5 minutes per side.
4 Remove herring with a slotted spoon and let drain and cool. Pour off the oil from the pan and wipe clean. Dredge remaining 4 herring in flour. Heat oil in pan and fry remaining herring. 
5 Combine the peppercorns, mustard seeds, juniper berries, bay leaves, broth and vinegar in a pot and bring to a boil.
6 Peel onions and cut into rings. Add to the vinegar mixture and return to a boil. Cover and cook over low heat until onions are tender, about 10 minutes. Allow to cool and season with salt.
7 Arrange the fried herrings in a rectangular mold of about 1.5 liters (approximately 1 1/2 quarts), pour the cooled broth over and let marinate for at least 1 day in the refrigerator.
8 Remove herring from the broth, drain and serve with the pickled onions. Serve with roasted potatoes or brown bread, if desired.


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