Surströmming-Style Mildly Fermented Herring
Inspired by Swedish Surströmming but much milder and more controllable when made at home. Fresh herring is mildly fermented in an aromatic brine with dill, mustard seeds, and sugar, resulting in a characteristically sour and savory flavor. This recipe produces a more approachable result than the original and is excellent on crispbread.
Ingredients(for 1 kg)
Instructions
Preparing the herring
20 minutesThoroughly wash fresh herring under cold water. Remove heads and gut the fish. Fillets can be left whole or cut into pieces. Pat thoroughly dry while keeping cold.
Preparing the brine
10 minutesFully dissolve salt and sugar in cold water. Add vinegar, dill, mustard seeds, bay leaves, and peppercorns and stir. Allow the brine to cool to 4 °C before adding the fish.
Fermenting
5-7 daysLayer the herring in a clean, sterilized glass jar, fill with brine, and weigh down the fish so it remains fully submerged. Cover loosely (fermentation produces gases) and store at 10-15 °C. Check smell and texture daily.
Checking & Serving
10 minutesAfter 5-7 days, the herring should have a pleasantly sour-savory aroma and a slightly softer texture. Remove from the brine, drain, and serve on crispbread with sour cream, red onions, and fresh dill.
Pro Tip
For food safety reasons, never ferment above 15 °C and check the fish daily. If there is an unpleasant (putrid, rather than sour-savory) smell or mold, dispose of immediately. Only use absolutely fresh herring.
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