Spices are great not only in cakes, drinks and desserts, they are also an original addition to herring. The combination of these two may seem at least strange, but I assure you that it is quite apt, you just have to convince yourself of it. I prepare spiced herrings most often during the holiday season, although you can easily make it all year round on the occasion of birthdays, name days or smaller or larger feasts.
The preparation of herring in spices start by cutting the fish into smaller pieces. I choose herring marinated in oil because I like it’s taste the most in this dish. An additional element that determines my choice of this herring over others is the fact that I do not have to soak it in water before using it. If you decide to replace the herring in oil with salted matias, you will have to soak it in cold water.
Once I have the fish cut, I start preparing a quick marinade in which the herring will be marinated. To enhance its taste and give it a more intense aroma, I roast the spices in a dry pan and when ready, combine them with fish, oil, lemon juice, mustard and honey. I also add a bit of black or coloured pepper to it and place the herring in a larger jar, alternating it with slices of onion – I choose shallot, but you can use white or red onion instead.
I close the jar with the herring tightly and put it in the fridge for about 2-3 days. After that time, the herring is ready to be consumed. I serve this simple spicy herring with bread. For me, the taste of this herring is best complemented by dark bread, including wholemeal bread and pumpernickel. I encourage you to check the recipe for herring in spices and suggest preparing it for the upcoming holidays.
Ingredients for herring with spices.
- 400 g herring in oil
- 1 tablespoon of liquid honey
- 180 ml oil
- 150 g shallot onion
- 2 tablespoons of grainy mustard
- 1 tablespoon of lemon juice
- 2 bay leaves
- 4 allspice berries
- 4 cloves
- 1 teaspoon of ground cinnamon
- 4 cardamon seeds
- 2 star anise
- 1/2 teaspoon of ground colourful pepper
- 1/2 teaspoon of ginger powder
How to make herring with spices.
Remove the herring from the oil, dry it thoroughly with a paper towel and cut it into pieces 2.5-3 centimetres wide. Cut the shallot into thin strips or thin slices.
Put cardamom, cloves, allspice, bay leaves and star anise into a dry pan. Roast for a minute over a low heat, then add ground spices such as cinnamon and ginger and roast together for a few seconds. Put the spices from the pan into a bowl, add oil, mustard, lemon juice, honey, pepper and mix. Next, add the chopped herring and mix everything thoroughly with a spoon.
Arrange the onion in layers in a jar, alternating it with the herring in oil and spices. Close the jar tightly and place it in the refrigerator for 2-3 days.
Good to know when making herring with spices.
Spiced marinade can be prepared with rapeseed, linseed or sunflower oil.
You can replace the grain mustard with creamy Dijon mustard.
The ground cinnamon can be replaced with a cinnamon stick, and the ground ginger with a few slices of fresh ginger.
Do you like dishes with herring? If so, try our recipe for Gypsy style herring.