Classic Pan-Fried Herring Starter (Scandinavian-Style Fish Recipe)

Discover two classic herring recipes: tangy pickled herring in a vinegar brine with onions and spices, and pan‑fried herring fillets sautéed in butter. Perfect as Scandinavian-style starters or light seafood mains, both options offer vibrant flavor and rich tradition.

Ingredients

• 1–1.5 lbs fresh herring fillets or whole fish, scaled and gutted
• Flour seasoned with salt and pepper over herring or optionally oat‑flour mix
• 2–3 Tbsp butter or mix of butter and olive oil
• Lemon wedges, chopped herbs for garnish (parsley, dill, or rocket leaves)

Directions

1. Soak herring fillets in a cold salt-water solution or plain water in the refrigerator for 12–24 hours to reduce saltiness.†
2. Bring vinegar, water, sugar, mustard seeds, bay leaf, and peppercorns to a simmer for 5 minutes; cool to room temperature.†
3. Layer herring, onion, and optional dill in jars; pour over cooled brine until completely covered. Seal jars.†
4. Refrigerate at least 24–48 hours before serving; best after 3 days. Keeps up to 2–3 weeks.†
5. Serve chilled with rye or crisp bread. It makes a great holiday appetizer or smörgåsbord feature.