This recipe has withstood the test of time and been enjoyed by generations. As a child I looked forward to Christmas Eve for all the wonderful Swedish foods, especially the herring. As far as I can tell, this came from Sweden with my great grandmother and was recorded by my grandmother. It keeps well but hardly lasts beyond Christmas. —Anne Covino
approx 1 quart; depends upon the size of herring
large salt herring; 8 fillets
sugar (may need 1 cup)
chopped onion (red)
In This Recipe
Soak the herring in cold water overnight.
Split, skin and remove all bones
Cut in strips crosswise
Place in china or glass dish.
Mix ingredients and pour over herring.
Put into glass jars or covered dish for storage.
Best made several days ahead and stored in refrigerator.