Inlagd Sill (Pickled Herring) Serving Size : 6
8 salted herring filets
1 quart water
1 cup Swedish vinegar
2 cups sugar
3 cups water
5 white peppercorns
2 bay leaves
1 red onion -- peeled and sliced
1 carrot -- peeled and sliced
red onion -- sliced
fresh dill
Soak 8 salted herring filets in 1 quart water for 3 hours; skin and set aside. Combine 1 cup Swedish vinegar, 2 cups sugar, 3 cups water, 5 white peppercorns, and 2 bay leaves in a medium pot. Bring to a boil, then let cool. Place filets in a nonreactive dish. Add 1 sliced peeled red onion and 1 sliced peeled carrot. Pour vinegar mixture over herring, cover, and refrigerate for 3-7 days.
To serve, remove herring from liquid, arrange on a plate, and garnish with sliced red onion and fresh dill.
This is kind of raw fish .. don't be afraid, it's good! For the most this is a dish for buffets (cold ) or on the swedish
"smörgåsbordet". Very common on holidays like Christmas,
Midsommar (Midsummer) and also for the upcoming EASTER
Another dish (warm) for the smorgasbord:
Köttbullar And a cake.
Prinsesstårta (Princess Cake).
..very green.
You gotta have an earthenware pan, in which you'll pour in sufficient quantity for as many herrings as you need, some onions cut into very thin slices, carrots -shrewdly sliced as well-, Thyme and laurel,and grains of different peppers (coriander, black pepper, white pepper and Jamaica pepper). Cover with vegetal oil. You do it the day before, it has to stay at least one night, for the herrings filets to be perfumed with the scent and flavour of the other ingredients.
