Jewish-style herring with onion, garlic and dill. Intense and aromatic in flavour. #herring #recipe

herring fillets

🥗Healthier: mackerel fillets

💰Cheaper: sardines

Sardines are more affordable and still provide a similar flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often cheaper and works well in dressings.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Yellow mustard is readily available and provides a similar tang.

Cut the onion into thin slices, place it in a strainer and pour boiling water over it. Set it aside to cool down.

Place the salted herring in a bowl, pour cold water over it and soak for 12 hours, changing the water to fresh several times during this time.

Remove the soaked herrings from the water and dry them thoroughly with a paper towel. If using herrings in oil, wipe them thoroughly with a paper towel.

Place the pat-dried herrings on a cutting board and cut them into approximately two-centimeter wide pieces.

Cut the peeled garlic into thin slices, and finely cut or chop the dill.

Combine the garlic slices with chopped dill, vinegar, marjoram, allspice, oil and onion in a bowl.

Add the herring, mix gently, put in a jar, close it tightly and put it in the fridge for a few hours, preferably overnight.

Cooking Techniques

Spice Level:

Dietary

Allergens