RECIPE:
Julesild
Traditional Norwegian Christmas herring

Method

1. Water out the pickled herring following the instructions on the packaging. Slice the filets into 1 cm thick pieces and slice the onion into thin rings.

2. Boil the vinegar, water, sugar, and orange and lemon peel brine. Stir the brine until the sugar has dissolved. Add spices and remove from heat. Allow the brine to cool.

3. Place the herring and onion in alternate layers inside a clean jar (you may need more than one jar). Pour the brine inside the jar and close the lid.

4. Leave the jar in the fridge overnight to allow the flavours to develop.

This pickled herring can be stored in the refrigerator for two weeks.

Method

1. Rinse and dry the spiced herring filets. Slice the filets into 1 cm pieces and slice the onion into thin slices.

2. Heat the oil in a pot, add tomato purée while stirring and bring the tomato sauce to a boil. Remove from heat and add sugar. Stir until the sugar has dissolved.

3. Allow the sauce to cool before stirring in water and vinegar. Add pepper to taste.

4. Place herring, onion, laurel leaves, and dill in alternating layers inside a clean jar (you may need more than one jar). Pour the tomato sauce into the jar and close the lid.

5. Leave the jar in the fridge overnight to allow the flavours to develop.

This pickled herring can be stored in the refrigerator for two weeks.

Method

1. Water out pickled herring filets according to the instructions on the pack.

2. Slice the filet into 1 cm wide pieces.

3. Mix mayonnaise, mustard, finely chopped dill, red onion, vinegar, and sugar. Add pepper to taste.

4. Mix the herring pieces into the mustard sauce. Place into a clean jar (you may need more than one jar) and close the lid.

5. Leave the jar in the fridge overnight to allow the flavour to develop.

This pickled herring can be stored in the refrigerator for two weeks.