Juniper Berry Herring

This recipe is adapted from one used at the Grand Hotel in Stockholm. The original recipe called for sandalwood, but I have left this out.

• Ready In: 96 hrs
• Serves: 10

Ingredients

• 1  kg  fresh herring fillets or 1  kg  salt herring fillet, soaked to remove salt
• 200  g sugar
• 35  g salt
• 40  g  roughly chopped  juniper berries
• 50  g  freshly chopped dill
• 50  g leeks, in thin slices
• 50  g red onions, in thin slices
• 10  g yellow mustard seeds
• 5  g allspice
• 1  crumbled bay leaf
•  marinade
• 200  ml vinegar
• 800  ml water
• 10  g salt

Directions

1. Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Västerbotten cheese, boiled potatoes, and Wasa bread.