Pickled Herring (Marineret Sild)
Photo: MOs810 · CC BY-SA 4.0

History

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.

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Common allergens: Fish, Gluten

Make it at home

Yield 6Hands-on 20 minTotal P3DDifficulty Intermediate

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.

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

Where to eat pickled herring (marineret sild)

Pickled Herring (Marineret Sild) in Aarhus

Restaurant Klokken ★ 4.1

$$$$ Tasting DKK 195NordicMidtbyenChef The kitchen team

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

OrderAll smørrebrød ad libitum at lunch, which lets you work through the full roster of toppings at a set price.

Book2 to 3 days ahead

TipLunch Monday to Friday 11:30-14:00. Dinner Saturday only. The private booth layout makes it ideal for a quiet lunch.

Directions Book

Vesterlauget ★ 4.2

$$ Nordic

The neighbourhood bistro and smørrebrød counter that locals treat as their own. Lunch only. The smørrebrød sell out by 13:30 on Fridays. At Vestergade 50.

Why locals goNo social media presence, no Google Ads, just a hand-painted sign and regulars who book by phone. Tourists walk past the unmarked door on Vestergade daily.

TipLunch only. The smørrebrød sell out by 13:30 on Fridays Word-of-mouth is the only marketing.

Directions

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