Pete's Food Blog

8. Nov, 2021

Garlic herrings

Ingredients:

For the herrings

250g herring fillets

50 ml 10% pickling vinegar (0r 100 ml 5% vinegar with less water)

4 dl (or 2 dl if using 5% vinegar) water

1 tbl sugar

2 tsp salt

For the garlic sauce:

1 whole head of garlic ( I have also made this using a whole head of black garlic-delicious!)

1 tbl rapeseed, canola or sunflower seed oil

Juice of ½ lemon

1 large shallot onion very finely chopped

1 dl mayonnaise

1 dl sour cream

1 dl Gräddfil - 12% fat soured milk culture (suomeksi kermaviili)

3 ml worcestershire sauce

1 tsp salt

Method:

Herrings

De-skin the fillets, cut them in halves and place in a shallow dish.

Combine the vinegar, sugar and water; sprinkle the salt over the fillets and pour over the pickling liquid. Shake the dish to fully cover the fillets. Leave in the fridge for at least 3 hrs.

Garlic sauce

(Leave the first step out if using black garlic)

First step - Cut the top off the garlic and massage the garlic with the oil. Bake at 200°C for 18 minutes. Once cooled...

Second step - squeeze out the garlic from the cloves and smash using the back of a fork.

Thoroughly combine all the ingredients with the garlic, and leave to rest in the fridge for 30 minutes.

Strain the herrings, line the base of a preserving jar with a layer of the sauce, followed by a single layer of herrings and repeat until all the herrings are used and covered.

Store in the fridge for 24 hrs. before serving. The herrings will keep a week in the fridge.