Pickled Herring in Mustard Marinade

Instructions

1. I choose good-quality herring: it should be firm when pressed, with shiny skin and no yellowish patches (a sign of oxidised fat), with clear eyes and a pleasant sea smell. If I use frozen fish, I thaw it slowly in the fridge for 8–10 hours – quick thawing at room temperature spoils the texture of the flesh.

2. I rinse the fully thawed herring thoroughly under cold running water. With a sharp knife I cut off the head, make an incision along the belly and carefully remove all the insides. I pay special attention to the black film along the backbone – it tastes bitter if it is not scraped away. I rinse the gutted fish once more.

3. I cut the fillet off the backbone: I make an incision along the back from head to tail, then carefully separate the flesh from the bones, running the knife along the rib bones. I turn the fish over and repeat on the other side. I get 4 fillets (2 from each fish). With tweezers I pull out the small bones from the centre of the fillet – they are easy to feel with your fingers.

4. I cut the prepared fillet crosswise into portion-sized pieces about 1.5–2 cm wide. This size is convenient to eat and lets the marinade soak through the fish quickly. Slices that are too thin will fall apart, and ones that are too thick will not marinate through.

5. I make the mustard marinade: into a deep bowl I put 2 tablespoons of table (hot) mustard and 1 tablespoon of French wholegrain mustard. I add 1–2 tablespoons of runny honey (I adjust the amount to taste – more honey for sweetness, less for sharpness) and 1 tablespoon of coarse salt. I sprinkle in 2 teaspoons of the spice mix: ground coriander, savory, a pinch of nutmeg and black pepper.

6. I squeeze the juice from half a large lemon (about 30–40 ml) and add it to the marinade. The lemon juice adds freshness and helps to lightly "cook" the fish with its acidity. I mix all the marinade components thoroughly with a whisk or fork until completely smooth – the salt and honey should dissolve.

7. I peel the onion and cut it into thin half-rings 2–3 mm thick. I rinse the dill, pat it dry and chop it finely. The onion and herbs add aroma and look attractive in the finished dish. I slice the remaining half of the lemon into thin rounds – they will be used for garnish and a little extra tang.

8. Into a glass or enamelled dish (metal oxidises from the acid) I lay a layer of fish fillet, scatter over some of the onion and dill and pour over a third of the marinade. I repeat the layers until the ingredients run out. The top layer is pieces of fish, generously coated with marinade and decorated with lemon slices.

   

9. I gently knead the fish with clean hands so the marinade is distributed evenly between the pieces. I cover the dish with cling film, pressing it against the surface of the fish for better contact. On top I place a small weight (a jar of water, a heavy plate) – under pressure the fish soaks up the marinade better.

   

10. I leave the herring to marinate at room temperature for 4–5 hours. At room temperature the marinating goes faster than in the fridge. The fish quickly soaks up the mustard sauce and becomes piquant, slightly sharp and sweetish at the same time. After marinating, I move it to the fridge – there the herring will reach perfection.

11. For the festive evening, or the next day, I take the finished marinated herring out of the fridge. I arrange it on an attractive dish and garnish it with fresh dill and onion rings from the marinade. I serve it as an appetiser on its own or with boiled potatoes – a classic combination!

    

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