Traditional Norwegian tomato herring. (Photo: Britt Boyesen/NRK)
Classic tomato herring is a perfect hostess gift and a tasty classic on a Norwegian “smorgasbord” during Christmas. Kept cool, it can be stored for about 3 weeks.
4 herring fillets
1.7 oz. (½ dl) neutral oil
2 tablespoons vinegar
1.7 oz. (½ dl) tomato puree
2 tablespoons water
0.6 cups (1½ dl) sugar
2 red onions
2 laurel leaves
1 sprig of dill
½ teaspoon freshly ground pepper
Leave the fillets in water or a mixture of water and milk for about an hour.
Mix oil and tomato puree. Add sugar, pepper, vinegar and water.
Remove the moist from the fillets by placing them on a paper towel.
Split the herring fillets in half lengthwise. Then, divide them in regular, narrow pieces across. Add to the tomato mix.
Cut the onions into small pieces, but not chop them. Add to the mix.
Chop the dill, and mix all the ingredients gently together. Add the laurel leaves.
Let the tomato herring soak in the refrigerator overnight before tasting and serving.
Store the tomato herring in a mason jar. Make sure the lid is screwed on so nothing with strong odors affect the taste, or vice versa.
- See also: Herring the Norwegian Way – Spekesild
Recipe by: NRK