Beetroot pickled herrings

Beetroot pickled herrings

By
From
Scandinavian Christmas
Serves
10-15
Photographer
Lars Ranek

Ingredients

Quantity Ingredient

For the pickling solution

Quantity Ingredient
200g beetroots
1 shallot
75g fresh horseradish
500ml cider vinegar
300g caster sugar
5 bay leaves

For the fish

Quantity Ingredient
20 Salted herrings
1 onion, sliced, to serve

Method

  1. Peel and slice the beetroots, shallot and the horseradish.
  2. Put all the ingredients for the picklng solution into a large saucepan with 100ml of water and bring to a boil. Reduce the heat and simmer for 30 minutes, then cool.
  3. Take the salted herrings from their container, rinse, then place in a big bowl and soak in cold water for at least four hours, changing the water three or four times. Drain, cut each into two pieces, place them in a non-reactive container and pour over the cold pickling solution.
  4. Cover and store for three weeks in the fridge. To serve, remove the herrings from the pickling solution, place them on a plate and mix with the onion.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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