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Inlagd Sill
Swedish Pickled Herring
A foundational Swedish delicacy, Inlagd Sill (pickled herring) is a versatile and essential component of traditional Swedish cuisine, particularly during holidays and celebrations like Midsummer. This recipe provides a basic pickling brine that can be adapted for numerous variations.
🧂 Malzemeler
- 4 fillets Salt herring fillets(Look for 'matjes herring' or 'salt herring' fillets, typically sold in brine. Rinse and soak them to remove excess salt. If using fresh herring, you will need to salt it yourself for at least 24 hours prior to this recipe.)
- 200 ml White vinegar(A standard 5% acidity white vinegar is recommended.)
- 150 g Granulated sugar(Adjust sweetness to your preference, but this amount creates a balanced brine.)
- 1 medium Yellow onion(Thinly sliced into rings.)
- 1 teaspoon Whole allspice berries
- 2 leaves Bay leaves
- 100 ml Water(To dilute the brine slightly.)
👨🍳 Yapılışı
- 1
Prepare the herring: If using salt herring fillets, rinse them thoroughly under cold running water. Place the fillets in a bowl and cover with cold water. Soak for at least 12 hours in the refrigerator, changing the water 2-3 times to remove excess salt. After soaking, drain the herring and pat them dry with paper towels. Cut the fillets into bite-sized pieces, about 2-3 cm wide.
⏱️ 12 hours (soaking) + 10 minutes (prep) - 2
Make the pickling liquid: In a small saucepan, combine the white vinegar, granulated sugar, water, whole allspice berries, and bay leaves. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not boil. Once the sugar is dissolved, remove from heat and let the brine cool slightly.
⏱️ 10 minutes - 3
Layer the herring and onions: Thinly slice the yellow onion into rings. In a clean glass jar or a non-reactive container, begin layering the prepared herring pieces with the onion rings. Start with a layer of herring, then a layer of onion, and repeat until all ingredients are used. Ensure the herring pieces are not packed too tightly.
⏱️ 15 minutes - 4
Add the brine and marinate: Pour the slightly cooled pickling liquid over the herring and onions in the jar, ensuring all pieces are submerged. If the liquid doesn't cover everything, you can add a little more vinegar and water mixture (equal parts) or just plain water. Seal the container tightly.
⏱️ 5 minutes - 5
Refrigerate and marinate: Place the sealed container in the refrigerator. Allow the herring to marinate for at least 24 hours, and up to 48 hours, for the flavors to meld and the herring to become tender and infused with the brine. The herring is best served chilled.
⏱️ 24-48 hours
💡 Profesyonel İpuçları
- ✓This pickled herring is a perfect base for many variations. Try adding mustard seeds, dill, peppercorns, or even a touch of cream for a richer flavor.
- ✓A quintessential dish for Swedish Midsummer celebrations, often served with new potatoes, sour cream, and chives.
- ✓Serve chilled as an appetizer or part of a smörgåsbord. It pairs wonderfully with crisp rye bread or small boiled new potatoes.
✨ Yorum Fikirleri
Bu tarifi kendi versiyonunuz için ilham kaynakları
- Mustard Sill: Add 2-3 tablespoons of Dijon or Swedish mustard to the brine.
- Matjes Sill: Use 'matjes' herring if available, which is typically less salty and has a richer flavor.
- Curry Sill: Add 1-2 teaspoons of curry powder to the pickling liquid.
- Dill Sill: Add fresh dill sprigs to the jar during marination.