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Pickled herring from Brantevik

I must admit … it is the pickled herring that does it. The christmas ham and meatballs may excuse me, but it is the salty little fish with its spicy pickling, vinegar and sugar that sweeps the floor with most of the delicacies on my Christmas table. And of any other holliday smorgorboard if I may say so.

I’m very traditional when it comes to pickled herring, but I usually try to make a new infusion every time, but number one on my pickled herring list is the king of herrings – Pickled herring from Brantevik.
I have lived in the south of Sweden for many years and pickled herring from Brantevik comes from the small, picturesque village Brantevik in the county of Österlen. A small fishing village with a quaint longhouses ,dazzling hollyhocks, cobblestone streets, and a small harbor. I often make excursions there to get a dose of Österlensk beauty.

Brantevik Herring is a classic and is said to be Skåne Sillacademiens showpiece. A favorite I never can get enough of, and could happily eat all year round!

Here we go!

6-8 people
about 30 min

1 kg herring fillets

INFUSION 1 (Day 1)
2 cups vinegar (12%)
6 cups water
3 tsp salt

INFUSION 2 (Day 2)
1 large chopped onion
1 large chopped red onion
5 dl organically grown sugar
40 coarsely crushed allspice berrys
40 coarsely crushed white peppercorns
3 crushed bay leaves
1 teaspoon lemon pepper
A big bunch of finely chopped dill
The peel of half a lemon
3 tablespoons salt


Day 1.

1. Pull the skin off the herring fillets and cut it in half.
2. Mix water, vinegar and salt in a bowl and stir until the salt dissolves.
3. Place the fillets in the infusion and leave in the fridge for a day.

Day 2
1.Mix onions, spices, sugar, salt, dill and lemon zest in a bowl.
2.Layer the herring fillets and sugar mixture in a pot or jar and let stand for one day until the sugar has dissolved and become a wonderfully sweet-sour infusion.

Equally suitable both Easter and Midsummer … and all other herring events in between.
Hej hej


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Pernilla Elmquist

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