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View Gallery Photo: Russell Kaye

(Inlagd Sill)

SERVES 6

Use salted (brine-packed) herring filets for this recipe.

8 salted herring filets
1 cup Swedish vinegar
2 cups sugar
5 white peppercorns
2 bay leaves
1 red onion, peeled and sliced
1 carrot, peeled and sliced
Fresh dill

1. Soak herring filets in 1 quart water for 3 hours; skin and set aside.

2. Combine vinegar, sugar, 3 cups water, peppercorns, and bay leaves in a medium pot. Bring to a boil, then let cool.

3. Place filets in a nonreactive dish. Add onions and carrots. Pour vinegar mixture over herring, cover, and refrigerate for 3–7 days. To serve, remove herring from liquid, arrange on a plate, and garnish with sliced red onion and fresh dill.

This article was first published in Saveur in Issue #23