I like the seasonality of herring, the fact that it is only available for a few months during the summer. I was in the fishmonger the other day (Williamson of Portobello) and behind me was a large Russian lady with bright pink hair. We were both in for some fresh herring to pickle but unfortunately they had sold out. The fishmonger offered us some of their ready-pickled herring instead but we both turned it down ("too soft" I said, "too vinegary" the Russian lady said) and instead got to chatting about the best way to pickle herring (and why the shop-bought stuff was inferior). The Russian lady was originally from Odessa. She recommended adding some vodka to the marinade. It was another couple of weeks before I got back to the fishmonger. They had plenty of fresh herring this time but there was no sign of the Russian lady.
Ingredients
6 herring, filleted
1/2 onion
20g of fresh dill
For the marinade
300 ml of cider or white wine vinegar
300 ml of water
2 teaspoon of whole coriander seeds
2 teaspoon of white mustard seeds
2 teaspoon of black peppercorns
2 teaspoon of salt
2 teaspoon of caster sugar
optional: 3 tablespoons of vodka or gin
- Place all the marinade ingredients in a small saucepan, bring to a boil, stir to make sure the salt and sugar are fully dissolved, and leave to cool.
- If the herring fillets are still attached, separate into two halves, lengthwise. Finely slice the onion.
- Place a layer of onion in the bottom of a rectangular tupperware (one that is just long enough for the herring), cover with some fresh dill, pour a little of the cooled marinade over it (through a tea strainer), then place a layer of herring fillets on top. Repeat until you have used up all the herring. If you have any onion and dill left, put some on top, pour the remaining marinade over the fish so that it is covered, put the lid on the dish and leave to pickle in the fridge for three or four days.
