Sursild (Norwegian Pickled Herring Base)
Sursild (Norwegian Pickled Herring Base) - kvalifood.com
The base pickle brine for Norwegian pickled herring. Herring fillets layered with onion rings and whole spices in a sweet vinegar brine. This preparation can be used as the starting point for mustard and curry herring sauces.
Serve the pickled herring on dark rye bread, alongside boiled potatoes and sour cream, or as part of a Scandinavian cold table (koldtbord).
Ingredients
- 4-5 pickled (or salted) herring fillets
- 1 red onion, thinly sliced into rings
- 100 ml white vinegar (7%)
- 120 g sugar
- 200 ml water
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- 3 whole cloves
- 1 tsp whole allspice berries
Directions
If using salted herring, soak in cold water for 2-3 hours, then drain and pat dry. Cut fillets into 1 cm strips.
Combine vinegar, sugar, and water in a small saucepan. Heat until sugar dissolves completely. Cool to room temperature.
Layer herring pieces, onion rings, and whole spices alternately in a clean glass jar. Pour the cooled brine over the layers. Seal and refrigerate at least 24 hours. Best after 2-3 days. Keeps up to 3 weeks.
Notes
Makes 4 servings.
This base pickle can be used as the starting herring for both mustard sauce (sennepssild) and curry sauce (karrysild) variations.
See Also
Sennepssild (Norwegian Mustard Herring Sauce)
Karrysild (Norwegian Curry Herring Sauce)
Brunsaus (Norwegian Brown Sauce)
Rouille (Provençal Garlic-Saffron-Chili Sauce)
