Christmas is around the corner and I have to pickle my Christmas herring. Lately I have been working a lot with Nordic Street Food and have not had the luxury of planning that much, so what do you do … Well, you use whatever you have at home.
The Swedish Christmas meatballs have its firm place on the Scandinavian Christmas table . A must in my Scandinavian kitchen, and I like to spice them up with anchovies and a lot of crushed allspice. The allspice is what makes them “Christmasy”….compare to normal Swedish meatballs,which contain black pepper.
I have a love affair with beetroot salad . It’s one of those condiments that I can not resist, especially if I happen to pas a hot dog stand late at night, incredibly hungry and craving a grilled hot dog with bread … and beetroot salad .
Christmas soon and that means I have to pickle my own herring. I don´t have to…but I need to. Want to. Love to. I try to make a new one every year and this year I´m prepping well in advance. But what ….? I love the clear herrings and the one I like best is with onions. Lot´s of it and lots´of crushed allspice … yes quite classic and nothing fussy.
I love to pickle herring, and a Swedish Christmas dinner wouldn´t be right without it.
The Christmas ham is king at the Swedish Christmas dinner, wich we celebrate on the 24th of december. And during all the years I have made it the same way as my mother always did – baked in foil in 170 degrees celcius (338 degrees F) for about 3 hours and then aftercoated it with mustad, egg and breadcrumbs.
To pickle herring is a favorite activity of mine before Christmas. As I´ve said before, I don’t do it often enough and when I do, I do the same old recipes as always. Herring from Brantevik for example is always part of my Christmas dinner, but this year I feel like experiment a bit….go wild and crazy if you will.
My moms maiden name was Jansson and therefore Jansson’s temptation always is associated with her. She made the most delicious Jansson one could eat and I think the secret was butter and whipped cream. And anchovies, of course.
I am a huge fan of herring. I could easily eat only the herring at Easter, Midsummer and Christmas Eve celebrations …
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.