Very good recipe for homemade tomato herring for Christmas.
Tomato herring for the Christmas table, easy and quick to make: rinse the fillets, mix the ingredients and put it in the fridge so the taste can settle.
Tomato herring belongs to Christmas in a way few other dishes do. It is one of those little things on the Christmas table that people always finish first. Make it 2 to 3 days before Christmas so the flavours can settle properly: the longer it stands, the better it gets, and it is well worth the wait.
Homemade beats shop-bought on flavour, and it takes barely 10 minutes. Herring and tomato is a classic Scandinavian pairing, and a little extra vinegar and sugar gives just the right balance between sharp and sweet.
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 to 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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Tomato herring
Very good recipe for tomato herring for Christmas.
Ingredients
Instructions
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Rinse the fillets so they do not taste bitter.
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Brine: 2 tablespoons vinegar (12%), 2 tablespoons cooking oil, ¾ dl sugar, 1 dl chopped tomatoes ½ tsp crushed allspice ½ tsp crushed black pepper 1 tbsp dill
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Stir the sugar well before adding the herring. Add the herring and onion, mix well and put it in the fridge so the flavours can settle.
Notes
Tips: Marinate the herring for at least 2 to 3 days in the fridge for the flavours to develop, and up to 1 week for the deepest flavour.
Storage: Keeps in the fridge in a sealed jar for up to 1 week.
Variations: Add thin slices of red onion and fresh dill for a fresher version. A pinch of sugar in the marinade balances the acidity of the tomatoes.
Nutrition per serving
- Calories
- 267 kcal
- Carbohydrates
- 23 g
- Protein
- 8 g
- Fat
- 16 g
- Saturated fat
- 2 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 10 g
- Trans fat
- 1 g
- Cholesterol
- 7 mg
- Sodium
- 469 mg
- Potassium
- 102 mg
- Fiber
- 1 g
- Sugar
- 22 g
Nutrition values are estimates.
Frequently asked questions
2 to 3 days before the Christmas meal is ideal. The flavours settle and the herring has time to soak up the vinegar and tomato sauce properly.
Matjes or lightly cured matjes herring from the shop works perfectly. 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. Sweet pickled herring gives a sweeter result, so use whichever you like best.
In a tightly sealed jar in the fridge it keeps well for 5 to 7 days, if it lasts that long. The flavour actually improves after a few days of marinating.
At least 12 hours in the fridge, but ideally 24 to 48 hours to fully absorb the flavours. The tomato marinade tenderises the herring and the flavours develop as it rests. 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.