Lemon pickled herring
1 tin of salted herring or 200-250 grams of salted herring which you rinse in water and let soak over night.
Zest from half a lemon, the most beautiful way to do this is to use a potato peeler and then slice the peel thinly by hand. I used a lemon zester this year and the zest got so thin so you can´t see it which is part of the experience
Juice from three lemons
300 ml caster sugar
400 ml water
1 bag of herring spice or 8 crushed allspice corns, 4 crushed white pepper corns and 1 bay leaf
1small leek, thinly sliced
2 carrots, in toothpicks
1 red onion, very finely sliced
1 bunch of fresh or frozen dill, roughly chopped
Use a large bowl! Dissolve the sugar in the lemon juice and add the spices. Add the water. Stir in all the vegetables and the herring cut in bite size pieces. Cover the bowl with plastic or tin foil and let sit in the fridge for three days. The herring keeps for three/four days but I bet you will eat it all up before that. And don´t forget to eat the veggies too, they are totally delicious. Enjoy!