Citrus herring
This homemade citrus herring will be a hit on your Easter buffet. A tangy herring dish that tastes great with crispbread.
Ingredients
1 lime
1/2 lemon, juice
1 pack 5-minute herring (pickling herring), sliced
50 ml vinegar 12%
150 ml water
85 g Dansukker Organic Sugar
2 g black peppercorns
2 g pink peppercorns
2 g fennel seeds
approx. 1/2 pot chopped parsley, fresh
approx. 1/2 pot chopped basil, fresh
Instructions
Peel the lime to remove both the peel and the pith. Cut the lime into wedges and put them in a bowl with the lemon juice and herring. Cover the bowl with plastic wrap and marinate for 24 hours.
Bring the vinegar, water and sugar to the boil. Add the spices and leave to cool.
Drain the lemon juice from the herring and put the herring and lime wedges in a warm, thoroughly cleaned glass jar. Pour the cooled marinade over the herring. Store in the refrigerator. Keeps for about 1-2 weeks after opening the jar.
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