herring

A classic recipe for Swedish pickled herring called glasmastarsill, or glassblower's herring. Herring, sardines, smelt or whitefish can all be pickled this way

Swedish Pickled Herring

salt

water, (divided)

herring fillets

wine vinegar

sugar

mustard seed

allspice

black peppercorns

bay leaves

cloves

lemon, (thinly sliced)

red onion (thinly sliced)

Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.

When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.

Veal schnitzel topped with an egg and surrounded by a ring of tasty smoked salmon, anchovy, or herring and a scattering of capers or chopped gherkins. A colorful and traditional regional German main dish.

Holstein Schnitzel (Schnitzel nach Holsteiner Art)

veal

butter

canola oil

white bread (crusts removed)

eggs

salmon (halved)

anchovy filets (rinsed and dried)

herrings

capers (drained

parsley

sea salt and pepper

If the veal filets are thick, place them between 2 sheets of baking parchment and beat with a rolling pin to flatten.

Have a warm oven at the ready. Fry the veal in two batches. Heat a quarter of the butter with a little oil until it stops foaming then quickly add 2 filets. Fry for about 2 minutes on each side until lightly browned and just tender. Season in the pan then remove and keep warm. Repeat with another quarter of butter, a trickle of oil and the last 2 filets.

Cut the bread into triangles. Melt the remaining butter with another spoon of oil and when it is hot fry the bread triangles quickly on each side until browned and crisp. Drain on paper towels.

Wipe out the pan if it needs it and heat about a tablespoon of oil, then fry the eggs two at a time, sunny side up. Season and drain.

Now you can put the dish together on four large, warmed plates. Top four of the fried pieces of bread with a half slice of smoked salmon, four with an anchovy curled to fit and four with a herring or sardine, cut in half. Sprinkle them with parsley and grind over some pepper.

Place the bread on the edge of the plates and the veal in the center. Slide an egg on each veal filet, scatter with the capers or gherkins.

Herring has a long tradition in the Norwegian diet. In this recipe it is breaded in rye flour and pickled. 

Top 3 herring recipes from across the web

The most viewed herring recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Swedish Pickled Herring

Holstein Schnitzel (Schnitzel nach ...

Rye Flour Breaded Pickled Herring

Top 3 herring recipes from across the web

The most viewed herring recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swedish Pickled Herring

Holstein Schnitzel (Schnitzel nach ...

Rye Flour Breaded Pickled Herring

The most viewed herring recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine