Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce.
What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling.
This recipe was featured as part of our Summer Solstice menu.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...