Very good recipe for homemade tomato herring for Christmas.
Tomato herring for the Christmas table, easy and quick to make, rinse the files and mix the ingredients and put in the fridge so the taste can settle.
Tips and variations
- Adjust with more vinegar or sugar to taste — a little extra acidity makes it fresher and brighter.
- Spice lovers can add a pinch of ginger or caraway seeds for extra depth.
- Letting it rest in the fridge for 2–3 days gives a much better result than eating it fresh.
- Serve with soured cream and flatbread or crispbread.
🍷 Wine tips
Muscadet sur lie / Grüner Veltliner — Tomato herring has a sharp, vinegary acidity. Muscadet sur lie from the Loire handles the acidity well and is crisp and mineral. Grüner Veltliner from Austria is an exciting alternative with its characteristic herbal freshness.
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Ingredients
Method
- Rinse the fillets so they do not taste bitter
- Lake: 2 tablespoons vinegar 12% 2 tablespoons cooking oil ¾ dl sugar 1 dl chopped tomatoes ½ ts crushed allspice ½ ts crushed black pepper 1 tbsp dill
- Stir the sugar well before adding the herring.
Nutrition
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Let us know how it was!FAQ
Pickled or salt-cured herring is the traditional base for tomato herring. The herring is soaked in water first to remove excess salt before being combined with the spiced tomato-based marinade and aromatics.
Tomato herring needs at least 24 hours in the refrigerator to fully absorb the flavors. It actually improves with 2 to 3 days of marinating and will keep well in the refrigerator for up to one week.
Tomato herring is a classic Scandinavian appetizer traditionally served on dark rye bread with butter. It is a staple on Norwegian and Swedish Christmas and Easter buffet tables throughout Scandinavia.