Best Pickled Herring Recipes

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

PICKLED NORTHERN ( IMITATION HERRING)

Steps:

• Use Northern filets and cut up into bit size pieces.
• Soak in salt water, add enough salt to float an egg, soak 24 hours.
• Wash with cold water, cover with white vinegar and soak 24 hours, drain put up in alternate layers of fish and sliced onions, in quart jars.
• Make a syrup as above.
• Boil the syrup 5 minutes.
• Cool syrup and add 1 cup Muscatel Wine.
• Pour over fish and let sit in refrigerator for 3-4 days.

PICKLED BEET AND HERRING SALAD

Steps:

• Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
• Arrange herring and beets on a platter and drizzle with half of vinaigrette.
• Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

PICKLED HERRING SPREAD

Steps:

• Drain herring of wine, do not rinse off any left over spices.
• Place cream cheese and drained herring in food processor.
• Process until smooth and spreadable.
• Finely chop scallions.
• Remove spread from processor and place in to a medium sized bowl.
• Fold in finely chopped scallions while tasting for salt and pepper.
• Keep cool until it is ready to be served.
• Garnish with sprig of parsley.

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

SILVER OF THE SEA - ICELANDIC PICKLED HERRING AND POTATO SALAD

Steps:

• Cut the pickled herring fillets into 1 " pieces. Set aside while you prepare the potato salad.
• Boil the potatoes and then let them cool.
• While the potatoes are cooling mixed the lemon juice, olive oil and salt and pepper to taste to make a simple vinaigrette.
• Halve the cooled potatoes and mix together with watercress and dill to taste. Toss the potato salad with the vinaigrette.
• Arrange the potato salad in 4 small bowls or serving plates. Top the salad with the thinly sliced onion and crown with the pickled herring slices. Garnish each plate or bowl with a whole dill sprig.

LAYERED PICKLED HERRING SALAD WITH TART APPLES AND RED ONION

Steps:

• For cucumbers:
• Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar and salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.
• For salad:
• Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt and pepper.
• Using slotted spoon, remove cucumbers from marinade. Arrange half of cucumbers in bottom of 8 x 8 x 2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half of apple mixture over radishes. Arrange herring evenly atop apple mixture. Spoon remaining apple mixture over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.
• Arrange lettuce leaves on platter. Spoon salad onto leaves. Garnish with dill sprigs, if desired, and serve.

PICKLED HERRING SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves.
• Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
• Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

FRIED PICKLED HERRING

Steps:

• Pat the herring very dry with paper towels.
• Beat the eggs in a wide shallow bowl. In another bowl, stir together the bread crumbs and black pepper, to taste.
• Pour the oil into a large frying pan, until it is 1 inch deep. Over medium heat, bring the oil to 375 degrees.
• When the oil is hot, dip both sides of the herring in the egg and then the bread crumbs, making sure that it is entirely covered.
• Carefully place the fillets in the oil, making sure not to overcrowd the pan, and fry them for 45 seconds to a minute, until they are golden brown.
• Drain and serve immediately, topped with a sprinkling of red onion, tomato and cucumber.

PICKLED FRESH HERRING

Steps:

• Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.

PICKLED HERRING

Steps:

• Drain the herring and pat dry. Fillet the herring and cut fillets into 2-inch strips. In a saucepan bring the water, sugar, vinegar, bay leaves, mustard seeds, and peppercorns to a boil. Remove from the heat and add onions, carrots and ginger slices. Cool completely, then pour over the herring fillets arranged in a non-reactive dish or jar. Cover well and refrigerate overnight or up to 3 days before using.

PICKLED SALT HERRING

Steps:

• Clean fish. Remove heads. Soak fish in cold water for 10-12 hours, changing water a few times so fish will not be too salty. If you wish, start soaking a few hours before going to bed; change water a few times, then soak overnight. Drain fish on absorbent paper; cut crosswise into 1/2" slices without removing bones and place in a glass jar. Combine dressing ingredients and bring to boiling point. Chill. Pour over herring. Cover and let stand a few days in refrigerator before serving. Always serve this kind of herring from the jar. Taste improves the longer herring is pickled.

PICKLED HERRING (SLEDZIE POLISH)

Steps:

• Cut herring into small cubes.
• Mix herring with onion, eggs, apple and lemon juice.
• Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
• Sprinkle with dill or parsley. Serve with rye bread.

RUSSIAN STYLE PICKLED HERRING

Steps:

• Soak herring for 3 or 4 hours in cold water.
• Wash in cold water and cut into cubes.
• Prepare a marinade with the remaining ingredients and marinate for 1-2 days.
• Drain and serve.

PICKLED GLöGG HERRING

Steps:

• 1. Bring the marinade to a boil, let cool. 2. Rinse the fillets with cold water and cut them as 1-2 cm pieces. 3. Cut the onions as thin slices. Pile the pieces of herring and onion into the glass jar, alternating layer by layer. Sprinkle the pink peppercorns in between.
• Pour the marinade in the jar, over the other ingredients. Let the herrings be marinated for a few days before eating.

PRESSED PICKLED HERRING SUSHI

Steps:

• Moisten wooden sushi mold.
• Fill halfway up with prepared sushi rice and flatten out.
• Place thinly sliced cucumber and sprinkle with sesame seeds.
• Spread rice on top of cucumber up to the edges of mold; flatten with spoon.
• Place ginger strips atop rice then top with herring, skin side up.
• Press with wooden lid.
• Moisten knife and make slits along wooden mold.
• Place on serving platter and enjoy.

PICKLED HERRING

Steps:

• Wash the herring fillets well under cold running water and place them in a glass or crockery bowl. Cover with cold water and refrigerate overnight (about 10-12 hours). Rinse herrings again and place them in a glass or enameled casserole or baking pan. Cover with sliced onions, making layers if necessary. Now make the marinade. In a saucepan combine vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce heat to a simmer. Cook for 3 to 5 minutes until sugar is dissolved. Cool slightly and pour over the herring. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place in a serving bowl, mix with marinade and onions, and serve.