Herring

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    Herring marinated with cherries, black pepper, and licorice root, served with crème fraiche, red onion and capers

    10 cured marinated herring filet, (preferably from Ruths Sild on Christian’s Island (Christiansø)
    2 dl apple cider vinegar
    2 dl preserved cherry juice
    2 dl preserved cherries
    200 g sugar
    2 dl water
    10 whole black peppercorns
    1 licorice root
    5 bay leaves
    1 red onion
    16 capers
    2 dl crème fraiche (38%)
    dill
    4 slices of good rye bread

    Put the vinegar, sugar, water, cherry juice and herbs in a pot and bring to a boil. Take the pot off the heat when it boils and let it cool a little. Add the cherries to the marinade and place it the refrigerator until it is totally cold.
    Place the herring fillets in the marinade and let them marinate for 1-2 days before using. They can also marinate for 1-2 weeks and take on more flavor.
    Peel the onion and cut into thin slices. Place a piece of rye bread on a plate, put a pair of herring fillets on the rye bread, a good dollop of crème fraiche, a few cherries from the marinade, a little finely sliced red onion, capers and last, but not least, dill.

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    Translated by Kristofer Coffman