Pickled herring is a Nordic delicacy served all year round, and especially at Christmas, Easter, and Midsummer. Historically, pickling was a way to preserve the herring. Today, we combine it with a great variety of flavours, and here are three different recipes, including a mustard herring, a garlic herring, and a curry and apple herring. Great with beer and snaps (Scandinavian flavoured vodka), which we drink at Midsummer while singing. 

Serves: 3-4    Prep time: 20 min each + refrigeration

INGREDIENTS MUSTARD HERRING

Serves: 4
Total: 20 min + 24 hour refrigeration

1 jar of IKEA Matjesill (250g / 150g drained) or similar pickled herring like rollmops.
3 tbsp light crème Fraiche
1 tbsp dark French mustard
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tsp white wine vinegar
1 tbsp caster sugar
1 tbsp double cream
50 ml rapeseed oil
Dill, generous amount and finely chopped
Pinch of white pepper

INGREDIENTS CURRY AND APPLE HERRING

Serves: 8
Total: 20 min + 24 hour refrigeration

2 jars of IKEA Matjesill (500g / 300g drained) or similar pre-pickled herring like rollmops.
1 apple cut into cubes
Leek 10 cm finely cut
200 ml sour cream
100 ml mayonnaise
2 tsp curry powder
1 tsp turmeric
2 tbsp pickled silverskin onions, chopped
1 tbsp lemon juice
Salt and pepper to taste

Tips: You can swap the pickled onions for capers. You can also swap the sour cream for crème Fraiche.

INGREDIENTS GARLIC HERRING

Serves: 8
Total: 20 min + 24 hour refrigeration

2 jars of IKEA Matjesill (500g / 300g drained) or similar pre-pickled herring like rollmops.
3 cloves of garlic
1 red onion finely chopped
Handful of chives finely chopped
200 ml sour cream
100 ml mayonnaise
Juice and zest of 1 lime
Salt and pepper to taste

Tips: You can swap the sour cream for crème Fraiche

METHOD MUSTARD HERRING

Rinse the pickled herring and drain. If the herring comes in whole fillets, cut it into 2-3 cm lengths on a slight diagonal.

Mix all the ingredients (except the oil) using a whisk. Slowly add the oil while continually whisking, then add the herring. Refrigerate for 24 hours and serve at room temperature with new potatoes.

METHOD CURRY AND APPLE HERRING

Rinse the pickled herring and drain. If the herring comes in whole fillets, cut it into 2-3 cm lengths on a slight diagonal.

Mix all ingredients, season, and add the herring. Refrigerate for 24 hours, then serve at room temperature with new potatoes.

METHOD GARLIC HERRING

Rinse the pickled herring and drain. If the herring comes in whole fillets, cut it into 2-3 cm lengths on a slight diagonal.

Fry the garlic cloves in oil and finely chop.

Mix all ingredients, season, and refrigerate for 24 hours. Serve at room temperature with new potatoes.