Marinated Herring

This is a recipe you either love or hate – there’s nothing in-between as my experience shows.
I do love it but didn’t make or even eat it for years. My grandmother used to make it very often and I tried to recollect her recipe, add a few things and made it OMS-friendly.

  • 100g salted herring filets
  • 5 medium large gherkins / pickles diced
  • 1 (red) onion thinly sliced
  • 1 bunch of fresh dill chopped
  • 1/2 apple diced
  • 3 bay leaves
  • 5 allspice corns
  • 5 black pepper corns
  • 1 tbsp mustard seeds
  • 500g unsweetened, plant-based yoghurt (almond in my case)
  • juice of 1/2 a lemon
  • 1/2 cup apple cider vinegar or gherkin pickle juice
  • optional: 1/2 cup of capers, parsley for garnish
  1. chop and prepare all the ingredients
  2. rinse and dry herring filets, place them in a bowl that fits the fridge
  3. cover with yogurt, vinegar and lemon juice
  4. add spices and other ingredients, mix well
  5. let the mixture soak and pass through in the fridge for at least 15h
  6. season with salt and black pepper if necessary (usually the herring is salty enough that you don’t need to add extra salt after soaking)
  7. remove pepper and allspice corns and bay leaves
  8. serve with warm cooked potatoes

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