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Pickled Norwegian Herring with Coriander and Ginger

Herring has been a tradition in the Norwegian diet for a long time, but that doesn't mean it has to have the traditional flavours. Impress with this exotic twist.

Cooking timeOver 60 min
Difficulty levelEasy



  • Taste the herring fillets, and place in water or milk if they are too salty.

  • Bring water and sugar to a boil and stir until the sugar has disolved. Cool and add vinegar.

  • Place the herring fillets in the brine and leave in the refrigerator over night. Dry the fillets and cut in pieces.

  • Cut onion in thin slices and ginger in thin strips. Crush coriander seeds and mix with onion, ginger, coriander and capers.

  • Place herring and onion mix in layers in a glass or jar.

  • Mix apple cider vinegar, sugar and oil, pour over the herring and cover with a lid.

  • The herring should set in the refrigerator for 24 hours before eaten.

The herring can be kept in the refrigerator for approx. 2 weeks.