Pickled herring for all!

Three variations on a classic that are sure to please

Are you a pickled herring lover? Dress up this delicious classic and enjoy a twist on an old favorite. Or maybe you have a pickled herring skeptic in the family? Give them a choice between the delicious tastes of tomato, mustard or sherry – at least one of these is sure to satisfy! Give these recipes a whirl and create a new pickled herring tradition. Don’t forget to serve with a delicious dark, hearty bread!

Tomato pickled herring

Tomatsild

5 oz. tomato puree

1 cup sugar

1/3 cup water

1/2 cup white vinegar

1/4 cup vegetable oil

Coursely ground pepper

6 herring fillets

1 onion

Fresh dill

Put the oil in a saucepan and let it heat up. Stir in the tomato puree and bring to a boil. Remove from heat; add sugar and stir until it melts. Let cool for several minutes. Stir in water, vinegar and pepper. Cut herring fillets into pieces at an angle and the onion into thin slices. Layer the herring and onions in a glass jar. Pour the tomato sauce over. Sprinkle fresh dill. Let sit in the refrigerator for a day before serving. Serves 6.

Mustard pickled herring

Sennepsild

1/2 cup mayonnaise

3 Tbsp. mustard

2 Tbsp. dijon mustard

3 Tbsp. fresh dill

1 Tsp. vinegar

1 Tsp. sugar

Pepper

6 herring fillets

1/2 onion

Mix the mayonnaise with the mustard, dill, vinegar and sugar. Season with pepper to taste. If desired, add a bit more vinegar and sugar to taste as well. Cut herring fillets into pieces at an angle, and cut the onion into thin slices. Layer the herring and onions in a glass jar. Pour mustard sauce over. Let sit in the refrigerator for a day before serving. Serves 6.

Sherry pickled herring

Sherrysild

1/2 cup dry sherry

1/2 red onion

1 cm fresh ginger

1/2 Tsp. ground horseradish

1/2 carrot

2 Tsp. whole peppercorns

1 Tsp. mustard seeds

2 bay leaves

4 herring fillets

Peel and cut onions, ginger and carrot into thin slices. Mix sherry in a bowl with vinegar, peppercorn and mustard seeds. Cut herring fillets into pieces at an angle. Layer herring, red onion, carrot, horseradish, bay leaves and ginger in a glass jar and pour the sherry mixture over. Let sit in the refrigerator for a day before serving. Serves 4.

This article originally appeared in the Mar. 9, 2012 issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (800) 305-0271.