Danish pickled herring comes in six preparations: wine-pickled, curry, mustard, dill, tomato and brine. The Aarhus version leans toward classic brine or wine-pickled, served cold on rye with raw onion and capers.

Herring has been caught and salted in the Kattegat waters around Jutland since Viking times. The pickling tradition developed in the 16th century as a preservation method; the flavoured vinegar preparations emerged in the 18th and 19th centuries as trade with the Continent brought new spice combinations.

Where to eat Pickled Herring (Marineret Sild) in Aarhus

2 editor picks for Pickled Herring (Marineret Sild) in Aarhus, ranked by editorial score. All Aarhus signature dishes · Pickled Herring (Marineret Sild) across every city.

  • Restaurant Klokken

    Order The all-you-can-eat smørrebrød at lunch, which lets you try every topping at a set price.

    Restaurant Klokken on Mindegade serves classic Danish smørrebrød at lunch and a Danish dinner menu in intimate private booths, with roast beef.

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  • Vesterlauget

    Order Smørrebrød at lunch; the kitchen changes the evening special daily depending on what the suppliers deliver.

    Vesterlauget on Vestergade is a classic Danish lunch and dinner restaurant with smørrebrød at midday and a daily-changing short menu in the evening.

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More places near Restaurant Klokken and Vesterlauget

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 6P3DIntermediate

Ingredients

  • 500g fresh herring fillets, cleaned
  • 300ml white wine vinegar
  • 150ml water
  • 100g sugar
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 white onion, thinly sliced
  • 1 tsp mustard seeds

Method

  1. Rinse the herring fillets and pat dry; salt generously and leave for 30 minutes, then rinse.
  2. Bring the vinegar, water and sugar to a boil until the sugar dissolves; add the peppercorns, bay leaves and mustard seeds, then remove from heat.
  3. Layer the herring fillets and sliced onion in a glass jar.
  4. Pour the warm (not boiling) pickling liquid over the fish, ensuring complete coverage.
  5. Seal and refrigerate for at least three days before serving.
  6. Serve cold on buttered dark rye with raw onion rings and capers.

Editor tip. The herring will keep for two weeks in the refrigerator. The flavour improves between days three and seven; do not open early.

Common allergens: Fish, Gluten.