Finnish Pickled Herring with Onions

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A classic Finnish preparation, this pickled herring is cured in a sweet-sour spiced vinegar brine with bay leaves, allspice, and layers of thinly sliced onions. Served cold with dark rye bread and butter, it's a beloved Nordic staple found at every summer cottage table. The flavors mellow and deepen noticeably after a few days of resting in the refrigerator.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 13 gFat
• 3 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 9 gSugar
• 18 gProtein
• 780 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the herring

• 4 fresh herring fillets (about 1 1/2 lbs), skin and bones removed
• 1/2 cup whole milk, for the overnight soak
• 2 tablespoons coarse sea salt
• 1/2 teaspoon freshly ground white pepper

For the pickling brine

• 1 cup water
• 3/4 cup distilled white vinegar
• 1/3 cup granulated sugar
• 2 tablespoons coarse salt
• 10 whole allspice berries, lightly crushed
• 6 whole white peppercorns
• 2 dried bay leaves
• 1 small strip of lemon peel

For layering and finishing

• 1 large red onion, very thinly sliced into rings
• 1 small yellow onion, very thinly sliced
• A few sprigs of fresh dill
• Cold-pressed rapeseed oil, for drizzling before serving

Directions

1. Rinse the herring fillets under cold water and pat them very dry with paper towels. If desired, soak them in the milk, covered, for 6 to 8 hours in the refrigerator to mellow any strong flavors, then drain and pat dry.
2. Season both sides of the fillets with the coarse sea salt and white pepper, place them skin-side down in a shallow dish, cover, and refrigerate for another 8 to 12 hours to lightly cure.
3. Rinse the cured fillets quickly under cold water, pat dry, and cut each fillet on the bias into 1 1/2-inch wide pieces.
4. In a small saucepan, combine the water, white vinegar, sugar, coarse salt, allspice berries, peppercorns, bay leaves, and lemon peel. Bring to a gentle simmer over medium heat, stirring until the sugar and salt fully dissolve, then remove from the heat and let the brine cool completely to room temperature.
5. In a wide-mouthed glass jar or ceramic crock with a tight lid, layer the herring pieces alternately with slices of red and yellow onion and sprigs of dill between each layer, finishing with a generous cap of onion rings on top.
6. Pour the cooled brine over the layered herring, making sure every piece is fully submerged. If necessary, weight the top with a small clean plate to keep the fish under the liquid.
7. Cover tightly and refrigerate for at least 48 hours, ideally 4 to 5 days, turning the jar gently every 12 hours so the flavors distribute evenly through the brine.
8. To serve, lift the herring and onions from the brine with a slotted spoon, arrange on a platter, drizzle very lightly with cold-pressed rapeseed oil, and offer the remaining brine in a small pitcher on the side.

Cook’s Notes

• Buy true Baltic or North Atlantic herring if available; the flesh is more delicate than Pacific herring. If using frozen fillets, thaw them slowly in the refrigerator overnight.
• The flavor develops significantly after 4 days and peaks around day 5 to 7. Properly stored under brine in a sealed jar, the herring keeps for up to 3 weeks in the coldest part of the refrigerator.
• For a colorful Finnish-style variation, add 1/2 cup of peeled and thinly sliced raw beet to the jar; it gives the herring a jewel-toned ruby hue reminiscent of rosolli.
• Always taste the cooled brine before pouring; it should be balanced rather than harshly acidic. If too sharp, stir in an extra tablespoon of sugar dissolved in a splash of warm water.
• Take the herring out of the refrigerator about 15 minutes before serving so the chill fades slightly and the oils loosen; very cold temperatures mute the aroma and texture.

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