VINEGAR HERRING
Ättiksströmming
When you fry Baltic herring for dinner (if you ever do that), make a double batch and pour a liquid of pickling vinegar and some other things over the cold, fried fish and voilà - you have yet another delicious dish to serve. This is a classic on the Swedish smörgåsbord, especially at Christmas, and very well-liked. Un-peeled potatoes, rye bread or crispbread and butter are excellent accompaniments with this vinegar herring.
Serves 4
2 lbs fresh Baltic herring (whole fish)
or approx 1 1/3 lbs fillets of herring, skin on
1 bunch dill
1 large egg
2 teaspoons salt
½ teaspoon white pepper
4 tablespoons rye flour
Pickling liquid:
0.8 cup water
0.4 cup pickling vinegar, 12% acidity
2 tablespoons sugar
1 teaspoon salt
1 bay leaf
6 to 8 whole white peppercorns
dill
½ red onion, sliced
½ red onion, sliced, for decoration
If you don't use fish fillets (which I recommend), fix the fish so that you have fillets. (You have all the knives you wish to come and gut them like a fish …) Put half the fillets on a carving board, skinside down. Sprinkle the meaty side with chopped dill and put remaining fillets on top, skinside up.
Beat the egg. Mix salt, pepper and rye flour. Turn them over, first in the egg and then in the flour mixture. Fry on both sides in fat in a frying pan until golden brown and done.
Allow to cool. Meanwhile, make the pickling liquid. Pour the ingredients in a saucepan and bring the liquid to a boil. Let cool. Put the fish in a deep plate and pour the liquid over it so that it completely covers the fish. Store in the fridge for 24 hours and decorate with sliced red onion when serving.
Enjoy!
Bella
Ättiksströmming
When you fry Baltic herring for dinner (if you ever do that), make a double batch and pour a liquid of pickling vinegar and some other things over the cold, fried fish and voilà - you have yet another delicious dish to serve. This is a classic on the Swedish smörgåsbord, especially at Christmas, and very well-liked. Un-peeled potatoes, rye bread or crispbread and butter are excellent accompaniments with this vinegar herring.
Serves 4
2 lbs fresh Baltic herring (whole fish)
or approx 1 1/3 lbs fillets of herring, skin on
1 bunch dill
1 large egg
2 teaspoons salt
½ teaspoon white pepper
4 tablespoons rye flour
Pickling liquid:
0.8 cup water
0.4 cup pickling vinegar, 12% acidity
2 tablespoons sugar
1 teaspoon salt
1 bay leaf
6 to 8 whole white peppercorns
dill
½ red onion, sliced
½ red onion, sliced, for decoration
If you don't use fish fillets (which I recommend), fix the fish so that you have fillets. (You have all the knives you wish to come and gut them like a fish …) Put half the fillets on a carving board, skinside down. Sprinkle the meaty side with chopped dill and put remaining fillets on top, skinside up.
Beat the egg. Mix salt, pepper and rye flour. Turn them over, first in the egg and then in the flour mixture. Fry on both sides in fat in a frying pan until golden brown and done.
Allow to cool. Meanwhile, make the pickling liquid. Pour the ingredients in a saucepan and bring the liquid to a boil. Let cool. Put the fish in a deep plate and pour the liquid over it so that it completely covers the fish. Store in the fridge for 24 hours and decorate with sliced red onion when serving.
Enjoy!
Bella
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