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For those who prefer adding their own flavours to their herring, this is the one. Make the basic marinade, then add your own flavours or add to a creamy marinade. Leave for a few hours (or more) in an airtight container before serving. Store in the fridge. This is a chilled item.
Basic marinade – you will need:
50ml spirit vinegar (12%)
0.5 tsp ground white pepper
5 whole allspice
1 bay leaf
Put everything in a small pot and bring to the boil. Remove from the heat and let cool, then place in fridge until fridge cold. Rinse the herring fillets in cold water and cut into 2cm chunks.
For a clear marinade, simply layer the herring with your flavour of choice (e.g. dill sprigs) then pour your basic marinade over and leave in the fridge for 1-2 days. For a traditional version, add 1 red onion in slices or 10 cm well cleaned and slices leek.
For a creamy version; Place your herring in your basic marinade and leave in the fridge for 1-2 days. Pour away this marinade and let the herring drain. Make your creamy marinade, add the herring and leave for a few hours in the fridge to let the flavours set.
Here is a creamy chili herring you can try; Mix 200ml creme fraiche with 1 minced garlic clove, 1 tsp sambal oelek and 2 tbsp of your favourite chili sauce. Add the drained herring and leave in the fridge for a few hours before serving.
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