Inlagd Sill med Rödbeta

Pickled herring has anchored Swedish tables for over five hundred years, preserved through the long winters when fresh fish was scarce. This beetroot-spiced variety — vivid crimson and silky with a sweet-sharp brine — is a cornerstone of every julbord (Christmas table) and midsommar feast, eaten cold on crispbread with boiled potatoes.

Serves: 6

Ingredients

Herring

• 500g (1 lb) salt herring fillets (or rollmops), desalted overnight in cold water
• 200g (7 oz) cooked beetroot, peeled and finely diced
• 1 small red onion, thinly sliced into rings

Pickling Brine

• 150ml (2/3 cup) white wine vinegar
• 100ml (1/2 cup) water
• 80g (1/3 cup) sugar
• 1 tsp (5ml) whole allspice berries
• 1 tsp (5ml) whole black peppercorns
• 3 bay leaves
• 1/2 tsp (2.5ml) whole cloves
• 1 tsp (5ml) yellow mustard seeds

To Serve

• Knäckebröd (crispbread)
• Cold boiled potatoes
• Crème fraîche
• Fresh dill

Instructions

1. If using salt herring, soak fillets in cold water for 12–24 hours, changing the water 2–3 times. Drain and cut into 3cm (1.2 inch) pieces. Pat dry.
2. Combine all brine ingredients in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and cool to room temperature, about 30 minutes.
3. Layer herring pieces, diced beetroot, and red onion rings in a clean glass jar or non-reactive container.
4. Pour the cooled brine over the herring, ensuring everything is submerged. Seal and refrigerate for at least 48 hours before serving — 3–4 days gives the best flavour.
5. Serve straight from the jar on crispbread with cold boiled potatoes, a spoonful of crème fraîche, and a sprig of dill.

Cook's Notes: The beetroot turns the brine and herring a gorgeous deep pink. This keeps refrigerated for up to 2 weeks. Desalting the herring properly is the most important step — taste a small piece before brining to check it is pleasantly salty but not overwhelming.