Swedish
Inlagd sill
Classic Swedish pickled herring in a clear sweet-sour ättikslag with red onion, carrot, allspice, and bay. It is served chilled, often with boiled potatoes, sour cream, chives, and crispbread.
Watch it madeAnomaly & Papanomaly · 14:09
Ingredients
- Salted herring fillets2 fillets, about 200g
- Water, for soakingas needed
- Water150ml
- Granulated sugar100ml
- Swedish ättiksprit, 12%50ml
- Red onion, thinly sliced1/2 small
- Carrot, thinly sliced1/2 small
- Bay leaf1
- Whole allspice berries5
- Whole white peppercorns5
- Fresh dill, optional1 small sprig
Method
- Rinse the salted herring fillets under cold water, then place them in a bowl and cover with plenty of cold water.
- Soak in the refrigerator for 12 to 24 hours, changing the water once or twice, until the herring tastes pleasantly salty rather than harsh.
- Bring 150ml water and the sugar to a brief simmer, stirring until the sugar dissolves.
- Remove from the heat, stir in the ättiksprit, and let the pickling liquid cool completely.
- Pat the soaked herring dry and cut it crosswise into 2cm pieces.
- Layer the herring, red onion, carrot, bay leaf, allspice, white peppercorns, and dill if using in a clean glass jar.
- Pour over the cold pickling liquid so everything is covered.
- Cover and refrigerate for at least 24 hours, preferably 48 hours, before serving chilled.
Common questions
Can I substitute regular herring or matjes for salted herring in Inlagd sill?
Yes, but adjust the soaking step. Regular brined herring may need less soaking, while matjes is already milder and sweeter, so it can turn too soft or too sweet. Taste after soaking and shorten as needed.
How long should I soak salted herring before pickling it?
Usually 12 to 24 hours in the refrigerator, changing the water once or twice. You want it pleasantly salty, not aggressively briny. Taste a small piece after soaking; if it still tastes harsh, soak a few hours longer.
What are the most common mistakes when making Inlagd sill?
The biggest mistakes are under-soaking the herring, pouring hot brine over the fish, and storing it in a reactive container. Also avoid overcooking the sugar syrup; it only needs to dissolve, then cool before adding the vinegar.
How long does Inlagd sill keep in the fridge?
Stored in a clean, sealed glass jar and fully covered with brine, it keeps about 1 to 2 weeks in the refrigerator. The flavor improves after 24 to 48 hours. Use a clean fork each time to avoid contamination.
What should I serve with Inlagd sill?
Serve it chilled with boiled new potatoes, crispbread, rye bread, sour cream, chives, boiled eggs, or a salad. It’s also common on a Swedish smörgåsbord, especially with aquavit or a light beer.