Pickled herring with danish rye bread


Lunch today, March 8, 2016
There are many ways to serve pickled herring and may traditions in each home . This is how we served in my family. Pickled herring is a big part of the traditional Danish lunch.
1 serving ( a jar of pickle herring )

  • 12 herring filets
  • 3 x 500ml mason jars, cleaned
  • Marinade
  • For the marinade:
  • 3 Shallots
  • 600 ml vinegar
  • 400 ml sugar
  • 5 Bay leaves
  • 1 teaspoon whole Allspice
  • ½ teaspoon Mustard seed
  • Half inch piece of ginger, sliced
  • 1 teaspoon Peppercorn
  • ½ teaspoon Dill seeds
  • 1 teaspoon coriander seeds
  • 4 sprigs of Thyme
  • 2 chilis, crushed
  • Open sandwich :
  • ½ piece of rye bread
  • pickle herring
  • 1 egg yolk
  • red onions
  • chives
  • butter

1) Begin by preparing the marinade. Slowly heat the vinegar and sugar in a steel or enamel-coated pot.

Once the sugar is completely dissolved, add the other ingredients, and leave over low heat for about 5 minutes.

Remove the pickling marinade from the heat and allow to cool completely.

Meanwhile, clean and fillet the herrings. With a sharp thin knife, cut off the head, and make an incision into the belly. Remove the innards.

Cut off the tail and fins, and make a deep cut along the top of the fish.

Working with your fingers, carefully pull one filet off the fish, then gently pull the spine off the second filet.

Use a small knife to cut out bones and trim off excess skin. Don't worry too much about the tiny bones. The pickling process softens them so that they are not noticeable when eaten.

Cut each filet into three or four pieces.

Place the herring pieces in the jar, alternating between layers of fish and pickled onions.

Fill the jar with pickling liquid. Warning that if the pickling liquid is still warm it can poach the fish, leaving you with a mushy mess.

Place a lid on each jar and refrigerate for at least 12 hours before eating. The pickled herring will last at least a week in the refrigerator, but in my experience it can last much longer than that.

Serve 2-3 pieces of herring on buttered Danish rye bread with a few slices of red onion, chives or a dill sprig.

13) Butter the rye bread, add the herring and top with egg yolk, onions and chives.

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