A creamy and good Christmas herring with classic spices. Stir, let stand for a while and serve. Swedish creamy festive herring dish for your holiday table
Preparation time ;10 minutes
Chilling time ;2 hours
About 400 g salted herring
1 Red onion
200 g sour cream or plain yoghurt
1 tbsp Mustard
Chopped fresh dill , about bunch
2 tsp Powdered sugar
2 Crushed allspice or a pinch mixed spices
Crushed black pepper
1
*** to salt herring
400 g whole herring, gutted
4 tbsp sea salt
Seal the herring in a bag with the salt. If you have a vac-packer, then use that to get the air out too.
Refrigerate the fish for a week, turning over every day or so.
Open the bag, pour off any fluid and wash the fish briefly under a cold tap.
Bone the fish with a filleting knife – it will be much firmer than filleting a fresh fish. Remove the belly flap and associated bones, but leave the skin on (you will never get it off)
Preparation
Pour off the herring and cut the fillets into pieces. Peel and chop the onion.
Stir together all the ingredients for the sauce. Mix herring and sauce.
Let stand in the fridge for at least 2 hours, preferably overnight, before serving.
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