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buffet herring lemon oil pickled spice starter swedish yoghurt

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Pickled lemon herring with yoghurt and roasted spice oil

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Preparation Time: 15 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 3669 times

Ingredients:

Metric Imperial

4 soaked and washed salted herring fillets

10 cm leek, only the green part, sliced

2 small bay leaves

Lemon brine:

150 ml water

100-150 ml sugar

150 ml lemon juice

1 tbsp grated or finely chopped lemon zest (no white)

Spiced oil:

2 tbsp + 2 tbsp olive oil

4 allspice berries, coarsely crushed

1/2 tsp coriander seeds

1 tsp cumin

1/2 tsp chilli flakes

To serve:

300 greek style yoghurt

1/2 small red onion, sliced

finely chopped pickled lemon zest

A lighter and modern version of pickled herring. Serves 6 as a small starter. Works both for Christmas and summer buffets. Recipe by Lisa Forare Winbladh.

Posted by: birgitta on 14 December 2008

Click here to view birgitta's Cookery Book

Cooking Steps:

Rinse the herring fillets and cut across into pieces (about 2 cm). In a bowl or jar, layer herring with leek and crumbled bay leaves.

Brine: In a pan, mix all the ingredients except the zest and bring to the boil. Remove from heat and stir until the sugar has dissolved. Add the lemon zest and let the brine cool. Pour over the herring and leave somewhere cool for a day.

Prepare the spiced oil: Slowly heat 2 tbsp olive oil, allspice, coriander and cumin. When species become fragrant, remove from heat and add the remaining oil. Let cool.

Drain the herring and arrange on plate. Dress with 1/3 of the oil and add the sliced red onion. Top with yoghurt and drizzle with the rest of the oil.