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

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

Yield: serves 6


  • 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.