Marinated Dutch herring


4 raw (salted) herring fillets

milk and water

2 dl convert conversionvinegar

1 bay leaf

1 onion

2 cloves

6 peppercorns

1 teaspoon dill


0.5 liter convert conversion jar with cover

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Preparation in advance:

Soak the herrings 3 times some hours or overnight in a new mixture of milk and water.

How to prepare:

Bring the vinegar to a boil, add laurel, cloves and peppercorns and cook a few minutes.

Remove the pan from the heat, add the dill and let the mixture cool.

Place the drained herrings in the cleaned jar and cover completley with the vinegar mixture. Keep for at least 2 days in the fridge before eating.

First published: April 12, 2003, Netherlands
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