Swedish Pickled Herring Appetizer is a simple method for making a vinegared fish to put on crackers or flatbread with sour cream or mustard.
Swedish Pickled Herring Appetizer
By Sue Lau | Palatable Pastime
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Swedish Pickled Herring Appetizer is my recipe of the day with the blogging group Sunday Funday. We group on Sundays to post recipes on common topics. This week we are sharing recipes celebrating Leif Erikson Day.
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I thought I’d have a go at making a pickled herring appetizer for this event. We’ve tried pickled herring at restaurants in the past as well as store bought in jars. Some have been quite delicious. Others not so much.
I found some very nice looking chunks of herring packed in oil in the refrigerated section of our favorite grocery store. The container was clear, which was helpful for choosing between several options. Otherwise you just have to make your best guess.
Sunday Funday
Cook Like A Viking (for Leif Erikson Day!)
- Meatball Lefse Wraps from Amy’s Cooking Adventures
- Crispy Green Herb Patties from Food Lust People Love
- Kjøttkaker med brunsaus (Norwegian Meatballs) from A Day in the Life on the Farm
- Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds) from Karen’s Kitchen Stories
- Pannekaken – Norwegian Pancakes from Sneha’s Recipe
- Suaasat, a Greenlandic Christmas Stew from Culinary Adventures with Camilla
- Swedish Pickled Herring Appetizer from Palatable Pastime
Swedish Pickled Herring Appetizer
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Swedish Pickled Herring Appetizer
Swedish Pickled Herring Appetizer
Ingredients
- 1 tablespoon pickling spice
- 1 cup water
- 1/3 cup chopped white onion
- 8.5 ounces Herring fillet chunks in oil drained
- 1/4 teaspoon dill weed
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil
- 2 tablespoons agrodolce vinegar
Instructions
- Place spices in water and bring to a boil.
- Reduce water to 1/2 cup and strain out the spent spices.
- Stir the dill weed, sugar, oil and vinegar into water and pour over fish and onions in a container.
- Chill 3-4 hours or longer before serving.
Notes
Nutrition
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