Pickled herring folded through a glorious sea buckthorn marinade – fresh, sweet and sharp all at once, with a hint of turmeric.
Perfect herring for the Christmas table, for Easter, Whitsun or simply for a good lunch.
This herring was something of a challenge – I tasted a sea buckthorn herring maaany years ago at a restaurant, and it was wonderful. So I set out to develop my own recipe – but where on earth was I supposed to start 😉 I experimented my way there, and now it is spot on – if I do say so myself.
You do of course need to like sea buckthorn to sink your teeth into this one – and, naturally, herring too 😉 But give it a try, it tastes wonderful. Serve it on freshly baked Danish rye bread (rugbrød), topped with crème fraîche, dill and onion rings.
Pickled Herring with Sea Buckthorn
Ingredients
Sea buckthorn herring
- 300 g pickled herring fillets, drained weight
- 200 g sea buckthorn berries
- 75 ml caster sugar
- 1/2 tsp ground turmeric
- 1 tbsp water
- Salt and pepper
To serve
- 1 small onion, sliced into rings
- Fresh dill
- Crème fraîche
Method
- Put the sea buckthorn berries, sugar, turmeric and water in a saucepan and bring to the boil. Let it boil briskly for 3-4 minutes, then turn off the heat. The marinade will thicken as it cools.
- Season the marinade with salt and pepper and leave it to cool to room temperature before adding the herring.
- Cut the herring fillets into bite-sized pieces and pat them dry with a little kitchen paper.
- Fold them into the sea buckthorn marinade and serve the herring topped with crème fraîche, onion rings and fresh dill.
Nutrition
Premium
Hej
kan sildene laves på forhånd og blot pyntes ved servering – i givet fald hvor længe kan se holde på køl
Hej Jeanette
Du kan godt lave dem dagen i forvejen, – personligt ville jeg ikke lave dem tidligere end det.
Sørg for at duppe sildene godt tørre inden de vendes med marinaden, så ikke den bliver tynd i konsistensen.
Warm wishes, Dianna