Every Swedish Midsommar table features herring. Pickling your own is possible but it’s a labour-intensive task for smaller quantities. This recipe by Brontë Aurell is quick to prepare and is lovely served with crispbread or buttered rye bread.
- Prepare15 mins
- Total time15 mins
Drain the herring and discard the onion pieces; set aside. In a bowl, mix together all the remaining ingredients except for the oil and herbs; season. Slowly whisk in the oil until emulsified. Stir in the chopped herbs, then carefully fold through the herring. Cover and leave to marinate in the fridge for a few hours. Scatter over the extra herbs to serve.