Kiel-Style Smoked Herring
Classic Kiel-style smoked herring following traditional North Sea tradition – savory, juicy and with intense beech smoke.
Ingredients(for 0.5 kg)
Instructions
Prepare brine
30 Min.Bring 2 liters of water to a boil with sea salt, sugar, bay leaves, peppercorns, juniper berries and coarsely chopped onion, then let cool completely.
Brining
4-6 Std.Gut the herrings, wash and submerge completely in the cooled brine, cover and store in a cool place.
Drying
60-90 Min.Remove herrings from brine, rinse thoroughly, pat dry and hang on smoker hooks. Air dry until skin is glossy and a pellicle has formed.
Initial smoking
60 Min.Preheat smoker to 50-60°C and smoke herrings at low temperature using beech and oak wood to firm up the skin.
Hot smoking
90-120 Min.Gradually raise temperature to 70-85°C and continue smoking herrings until core temperature reaches 65-70°C and the skin is golden-brown and glossy.
Cooling
30 Min.Remove finished smoked herrings from smoker and hang in a cool place until completely cooled, then serve fresh or store in the refrigerator.
Pro Tip
For an authentic Kiel flavor, smoke the herrings whole and slowly increase the smoker temperature – this keeps them especially juicy.
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