Orange pickled herrings

Orange pickled herrings

By
From
Scandinavian Christmas
Serves
10-15
Photographer
Lars Ranek

Ingredients

Quantity Ingredient

For the pickling solution

Quantity Ingredient
1 shallot, sliced
500ml white wine vinegar
300g caster sugar
1 tablespoon coriander seeds
1 tablespoon black peppercorns
5 cloves
4 cardamom pods

For the fish

Quantity Ingredient
20 salted herring fillets
1 organic orange, zested, pared in strips
1 large orange, to serve
1 onion, to serve

Method

  1. Put all the ingredients for the pickling solution into a large saucepan with 100ml of water and bring to a boil. Reduce the heat and simmer for 30 minutes, then cool.
  2. 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. Mix in the orange zest.
  3. Cover and store for three weeks in the fridge. To serve, cut the peel and white pith from the orange and cut it into thin slices, then slice the onion. Remove the herrings from the pickling solution and place them on a plate with the orange and onion.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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