Kaja Sajovic
Pickled herring with allspice and onions by Douglas Tjärnhammar Alm
White vinegar: 1/2 cup/120ml
Sugar: 2/3 cup/150g
Black peppercorns: 12, whole
Allspice: 10 berries
Cloves: 10, whole
Bay leaves: 3
Red onion: 2 small (1 thinly sliced, 1 minced)
Carrots: 1, diced
Leek: 1/2 small leek, white part only, halved and thinly sliced
Herring fillet: 12oz/340g salted herring fillets, rinsed, soaked in water overnight, and drained
Chives: 1/2 cup/113g, minced
A recipe for traditional Swedish pickled herring from chef Douglas Tjärnhammar Alm of Stockholm’s Sillkafe.
Boil sugar, vinegar, and 1 cup/240ml water in a 2-qt. saucepan until sugar is dissolved (1–2 minutes).
Remove from heat; stir in peppercorns, allspice, cloves, bay leaves, sliced onion, carrot, and leek; let cool.
Add herring and cover with plastic wrap; chill for 72 hours.
Remove fillets from vinegar mixture and pat dry using paper towels; cut into ½"-thick slices and transfer to a serving platter; garnish with minced onion and chives and serve with sauces, if you like.
