Sild med Løg (Pickled Herring with Onions)
Why this recipe works
- Clean sweet-sour balance: White wine vinegar and sugar create a bright brine that sharpens the herring without overwhelming it.
- Very little active work: Using ready-pickled herring keeps the hands-on preparation short; most of the time is simple chilling.
- Classic chilled finish: Letting the fish, onion and aromatics rest together gives the onions time to mellow while keeping their crisp bite.
Get the most out of this recipe
Timing notes
- Allow time to chill: The herring needs at least an hour in the fridge so the onion softens slightly and the brine flavours settle.
- Serve well chilled: Bring it out of the fridge just before serving for the cleanest flavour and best texture.
Ingredient notes
- Choose good pickled herring: A reputable canned or jarred pickled herring gives the dish its main flavour, so quality matters more than extra seasoning.
- Slice the onion finely: Very thin onion slices soften quickly in the brine while staying crisp enough to contrast with the fish.
- Adjust the sharpness: For a softer finish, use a milder vinegar such as Champagne vinegar; for a brighter result, keep the white wine vinegar.
Authenticity notes
- Nordic serving style: Pickled herring with onion is commonly served cold as part of a Nordic appetiser spread or open-faced bread selection.
- Classic accompaniments: Dense rye bread, crispbread, boiled potatoes and fresh herbs all suit the sharp, savoury flavour of the herring.
Serving ideas
- Serve with rye or potatoes: Offer the herring with buttered rye bread, crispbread or small boiled potatoes for a simple Nordic-style plate.
- Finish simply: A little dill, chives or extra finely sliced onion works well without distracting from the sweet-sour brine.
Equipment you'll need
Ingredients
Instructions
- Put the water, white wine vinegar, caster sugar, black peppercorns and bay leaves in a small saucepan. Warm over low heat, stirring, just until the sugar dissolves, then take off the heat and leave to cool to room temperature.
- Halve and peel the red onion, then slice it very thinly. Drain the pickled herring through a sieve, then cut into bite-sized pieces if needed.
- Put the herring and onion into a bowl and pour over the cooled brine, including the peppercorns and bay leaves. Cover and chill for at least 1 hour so the flavours meld.
Recipe notes
Tips
- Slice the red onion as thinly as you can so it softens quickly in the brine and stays pleasantly crisp.
- For the cleanest flavour, make sure the brine is fully cooled before adding the herring.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a reputable brand of pickled herring and keep it properly chilled.
Substitutions
- Replace White wine vinegar with Champagne vinegar for a slightly softer acidity.
- Replace Caster sugar with Demerara sugar for a deeper, more rounded sweetness.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge in its brine. Stir before serving so the onions and peppercorns are evenly distributed.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish
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