Curried herrings in brine

Curried herrings in brine

By
From
Scandinavian Comfort Food
Serves
6
Photographer
Columbus Leth

Curried herrings often come in a sweet mayo dressing, bought in a jar at the supermarket, but I like to prepare my own, and have a range of recipes for making them. Most of them take weeks, but this recipe prepares the herrings the same day that you eat them, making it perfect for a beach house lunch.

Ingredients

Quantity Ingredient

For the brine

Quantity Ingredient
500ml spirit vinegar, (5%)
300g caster sugar
1 tablespoon black peppercorns
4 cloves
4 cardamom pods
4 bay leaves

For the herrings

Quantity Ingredient
100g stoneground rye flour
4 tablespoons curry powder
12 herring fillets butter, for frying
2 apples
2 shallots
sea salt
freshly ground black pepper
dill sprig, to decorate
* rye bread, to serve

Method

  1. For the brine, add all the ingredients to a pan and bring to the boil. As soon as the sugar has dissolved, take it off the heat off and leave to cool (you can do this the day before).
  2. Mix the rye flour with the curry powder and a pinch each of salt and pepper. Fold the herring fillets lengthways, skin side out, then turn them in the rye flour mixture. Melt a little butter in a frying pan and, working in batches if necessary, fry the herrings for 2–3 minutes on each side. Place all the fried herrings in a deep, wide dish and pour over the cold brine.
  3. Cut the apples into slices and the shallots into rounds, place over the herrings and press them down so the brine covers them. Leave at room temperature for 1–2 hours, then take the herrings out of the brine to a platter. Add the apples and shallots, decorate with pieces of the dill and serve with rye bread.
Tags:
Scandinavian
Danish
Swedish
comfort food
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