Juniper Berry Herring Food

JUNIPER BERRY HERRING

Juniper Berry Herring image

This recipe is adapted from one used at the Grand Hotel in Stockholm. The original recipe called for sandalwood, but I have left this out.

Provided by Dan-Amer 1

Categories European

Time P4D

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 kg fresh herring fillets or 1 kg salt herring fillet, soaked to remove salt
200 g sugar
35 g salt
40 g roughly chopped juniper berries
50 g freshly chopped dill
50 g leeks, in thin slices
50 g red onions, in thin slices
10 g yellow mustard seeds
5 g allspice
1 crumbled bay leaf
marinade
200 ml vinegar
800 ml water
10 g salt

Steps:

Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Västerbotten cheese, boiled potatoes, and Wasa bread.

Nutrition Facts : Calories 252.2, Fat 9.4, SaturatedFat 2.1, Cholesterol 60, Sodium 1840.7, Carbohydrate 22.3, Fiber 0.5, Sugar 20.5, Protein 18.5

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