Thursday, August 4, 2011 Post By: Grayne Wetzky

Herring with eggs and onion

Herring is probably the most common and traditional fish in Norwegian cooking. The herring season was and still is an important event along the coast. For centuries, herring and potatoes was the staple food all over Norway.

As you would imagine, there are many different Norwegian recipes using herring. It can be served raw, pickled, fried, fermented, curred, salted, smoked dried, basically any way you can imagine. This traditional egg and herring recipe uses 'spiced herring' and is great for hot summer days.

Spiced herring
Spiced herring is cured in a spicy brine. To make your own spiced herrign you will need:

6 boned and skinned herring fillets
2 large red onions
2 large bay leaves
Half a cup of olive oil
Half a cup of white vinegar
Half a cup of ketchup
One and a half cups of sugar
1 table spoon of dried dill
3 table spoons of water


Put the ingredients together in a pot and warm it up. The brine should not boil but be heated to just before boiling. Stir the brine as it heats up and skim of the foam until the brine is clear.

When the brine is done, pour it into a jar and let it cool down in the fridge.

When the brine is ready, cut the herring fillets into serving sized pieces. Cut the onion into even slices. Layer the herring pieces and the onion slices in a jar and pour over brine to fill the jar. Put a lid on the jar and let it sit in the fridge for three days.

You now have traditional Norwegian spiced herring.

Spiced herring with eggs and onions
For one serving of this delicious dish you will need:

2 hard boild eggs
2 serving pieces of spiced herring
1 red onion

Preparation is very simple. Place the herring on a serving plate, and cover the fish with diced eggs. Top with diced red onion. You can serve this dish with flat bread or on a thin slice of bread. Decorate with fresh dill.



  1. Deb E

    A friend made this dish with leeks and over easy eggs. It is very unique and if different is what your looking for, this would be it.

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