Swedish pickled herring in multiple preparations: mustard, dill, onion, or cream sauce. A fixture on every julbord and at Stora Saluhallen year-round, and the oldest continuous food tradition in Gothenburg.

Where to eat Inlagd Sill (Pickled Herring) in Gothenburg

2 editor picks for Inlagd Sill (Pickled Herring) in Gothenburg, ranked by editorial score. All Gothenburg signature dishes · Inlagd Sill (Pickled Herring) across every city.

  • Feskekorka

    Feskekorka (the Fish Church) is Gothenburg's Gothic 1874 fish hall reopened in 2024 after a four-year renovation, housing fishmongers, shellfish counters.

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  • Stora Saluhallen

    Stora Saluhallen is Gothenburg's grand 19th-century indoor market at Kungstorget, housing over 40 traders selling West Coast seafood, Swedish charcuterie.

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Make it at home

Serves 350 hrEasy

Ingredients

  • 12 raw herring fillets (matjes-cured, not too salty)
  • For the base 1-2-3 brine (each jar): 100ml 12 percent white spirit vinegar
  • 200g caster sugar
  • 300ml water
  • Klassisk lokssill: 1 red onion thinly sliced
  • 1 tbsp whole white peppercorns
  • 6 allspice berries
  • 1 bay leaf
  • Senapssill (mustard): 4 tbsp Swedish mustard
  • 2 tbsp Dijon
  • 3 tbsp creme fraiche
  • 1 tbsp chopped dill
  • Glasmastarsill: 1 carrot in coins
  • 2 horseradish slices
  • 5 cloves
  • 1 cinnamon stick
  • 1 tbsp peppercorns
  • 1 small bunch dill

Method

  1. Soak the herring fillets in cold water for 4 hours, changing the water once, to remove excess salt.
  2. For each brine: bring vinegar, sugar, and water to a boil, dissolve, then cool to room temperature.
  3. Cut soaked herring into 3cm pieces.
  4. Klassisk jar: layer herring with sliced red onion, peppercorns, allspice, and bay. Pour cold brine to cover.
  5. Senapssill: whisk mustard, Dijon, creme fraiche, dill, and 3 tbsp of the cooled brine into a sauce. Fold the herring through and pack into a jar.
  6. Glasmastarsill: layer herring with carrot, horseradish, cloves, cinnamon, peppercorns, and dill crowns. Cover with brine.
  7. Seal jars and refrigerate at least 48 hours, ideally 4 days.
  8. Serve on a smorgasbord with boiled new potatoes, hard-boiled egg quarters, Vasterbotten cheese, knackebrod, and a small glass of aquavit.

Editor tip. Sweden's three classic pickle styles are deliberately different; if you only make one, glasmastarsill carries the strongest Christmas-table identity in Gothenburg.