Herring with pineapples
While introducing The Pickled Herring Christmas Countdown I forgot to mention that herrings must be marinated for at least 24 hours. Some of the recipes shall require 72 hours. I heard one of Swedish food expert say that pickled herring is tasting best in fourth-fifth day. So once again you can decrease Christmas stress by preparing food not the last day.
- 6 herring fillets (around 450 g)
- 200 ml water
- 125 ml sugar
- 60 ml vinegar (9-12%)
- 2 oranges
- 1 white onion
- 12 rosé peppers
- 2 bay leaves
- 1 tsp yeallow mustard seeds
- 50 ml shredded scallion or leek
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- Cut herring into 1 cm wide pieces.
- Mix together water, vinegar and sugar until sugar dissolves. No boiling is needed in this 1-2-3 marinade!
- Cut one orange into halves. Press out juice from one half.
- Cut second orange into thin slices and then quarter them.
- Cut onion in slices.
- Add orange juice, rosé peppers, bay leaves and mustard seeds into marinade.
- In glas jar put herring, orange, onion and scallions/leeks in layers.
- Pour over marinade and keep in fridge for 24 hour before serving.
