Pickled herring, a traditional Scandinavian savoury dish, often appears at special meals. Although not so popular in the UK, pickled herring fillets can add a tasty and unusual touch to any meal. Serve pickled herring as a side dish along with foods that will complement and enhance the marinated herring fillets. Your guests will enjoy the uncommon experience of nibbling on tiny herring fillets, pickled to perfection.
- Skill level:
Things you need
- Serving platter
- Serving tongs
- Red onion
- Fresh dill (1 to 2 tbsp.)
- 3 to 4 hard-boiled eggs
- 237 ml (1 cup) sour cream
- Crisp crackers
- Rye toast
- Cutting board
- Sharp knife
Pour the pickled herring into the strainer to separate the herring fillets from the vinegar marinade. Discard the marinade.
Arrange the pickled herring fillets carefully on the serving platter.
Slice the red onion into very thin slices and separate the slices into rings. Place the sliced red onion rings onto the pickled herring on the platter, scattering the onion rings evenly over the fish.
Chop the fresh dill into fine pieces and sprinkle the dill lightly over the pickled herring and red onion slices.
Shell and chop the hard-boiled eggs and place them in a small serving bowl. Set the eggs near the pickled herring platter.
Pour the sour cream into another small serving bowl and place it near the pickled herring platter.
Place the crackers and the toast on separate platters and set them near the pickled herring so guests can eat their pickled herring on either the crackers or toast. Encourage guests to top their pickled herring with eggs and sour cream.
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