Salted herrings

Salted herrings

By
From
Scandinavian Christmas
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
30 herring fillets
1kg coarse sea salt

Method

  1. Rinse the herrings in cold water and remove any fins. Cut each fillet lengthways into two. Put one layer of herring into a sterilised, non-reactive container and cover with salt. Add another layer of fish and cover with salt again. Repeat until all the herrings are salted. Close with a lid, or cover with cling film, and leave in the fridge for one week. Now they are ready to be made into pickled herrings. (If you choose to cure a smaller amount of herring, simply scale down the amount of salt accordingly.)
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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