Herring with pickled ginger: A festive culinary adventure

Herring plays a very important role during the holidays. As a fasting dish, it is essential on Christmas Eve. While there are countless recipes, since my cousin first introduced herring with pickled ginger, this version has become a staple at our table. Herring with this addition is bold, intense in flavour, and quite spicy, yet no one objects to having 2, 3, 4, or even 5 servings of this fish.

The combination of salty herring with distinctive pickled ginger is a true explosion of flavours. This herring recipe is for those who enjoy more adventurous culinary experiments. The preparation is incredibly simple, and the effect is sure to amaze your guests.

You can serve it with croutons, on lettuce leaves, on a piece of fresh baguette, or as a sandwich topping. They pair well with various types of bread and are perfect for the holidays. Everyone will be asking for the recipe, so be ready to share it widely with your guests. The sweet and salty flavour combination makes the herring very appealing.

Ingredients:

• About 300g of herring fillets,
• About 60-90g of pickled ginger (for sushi),
• 1 onion,
• 1 teaspoon of caster sugar,
• 1 teaspoon of black pepper,
• About 150ml of vegetable oil,
• 2 tablespoons of ginger brine,
• 2 tablespoons of honey,
• Salt to taste.

Ingredients:

• About 500g of herring (soaked, chopped),
• 2 onions,
• Juice squeezed from 1 lemon,
• About 90g of pickled ginger (as for sushi),
• 2 bay leaves,
• 5-6 allspice berries,
• About 250ml of vegetable oil,
• 1 teaspoon of caster sugar,
• 4 tablespoons of soy sauce,
• 2 tablespoons of honey or maple syrup.

Preparation Method:

1. Soak, rinse, and cut the herring into pieces about 1-2.5cm in size.
2. Peel the onion, cut it into thin slices, and briefly blanch in boiling water.
3. Once the onion cools, add caster sugar and mix.
4. In a jar, layer the herring, onion sprinkled with lemon juice, ginger, and spices. Repeat the layers until all ingredients are used.
5. Prepare a marinade from oil, soy sauce, and honey. Pour it over the herring in the jar.
6. Refrigerate overnight to allow the flavours to blend.

The next day, the herring is ready to eat. They taste great on a piece of bread, but enthusiasts always enjoy them straight from the jar. Enjoy your meal!