Farmacy And Pickling
Pickled herrings
“Herring might be an underrated fish elsewhere in the world, but if I’ve learnt anything on this trip it’s that the Swedes take them incredibly seriously. They go to work pickling and preserving their herring in November, because by this time the fish have finished spawning and the texture of their flesh is dense and delicious again. I'm so glad I became reacquainted with the joys of herring during my visit because I discovered really creative, mind-blowing flavours for pickling: everything from dill to red onion, cloves and even a curried mayo! ”
Ingreadient
- 4 large (about 80g each) or 8 small pickled herrings , from sustainable sources
- 1 x 150 ml tub of soured cream
- 1 bunch of fresh chives (30g)
- 1 small red onion , peeled and very finely chopped
- fish roe , optional
- 1 lemon
- dill flowers , optional
Direction
- Lay 1 or 2 herrings in the middle of each plate and spoon a few dollops of soured cream over each one.
- Finely chop and top with a big handful of chives. Peel, finely chop and sprinkle over the onion, and add a small spoonful of fish roe (if using) – you can buy this in a lot of supermarkets these days.
- Finely grate some lemon zest over each portion, and garnish with some dill flowers, if you have them. Serve next to some buttered slices of rye bread, with a wedge of lemon for squeezing over.
