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Fried & Pickled Herring

Chef Tareq Taylor's hometown of Malmo is Sweden's third largest city. The food scene here is inspired by the large immigrant population whose recipes have given Malmo a new energy.


  • 500 g fresh herring fillets with skin, with fins cut off

  • 200 ml breadcrumbs

  • 200 ml rye flour

  • 150 g butter

  • 2 red onions, sliced

  • For the pickle marinade

  • 1 litre water

  • 300 ml acidic vinegar (24%)

  • 500 ml caster sugar

  • 1 tbsp whole allspice

  • 1 tbsp salt

  • 10 bay leaves

  • 10 whole black pepper


  • 1.

    Put the fillets together two by two with the skin side out.

  • 2.

    Mix breadcrumbs and rye flour. Roll the fillets in the mixture.

  • 3.

    Fry the fish on each side in butter until golden brown. Salt to taste.

  • 4.

    Place the fried herring in a bowl. Put the onion on top.

  • 5.

    Combine all the ingredients for the pickle marinade in a pot. Stir over medium heat until the sugar is completely dissolved.

  • 6.

    Pour the marinade over the herring and onion and cover with cling film or a lid. Let it sit in the fridge for one week before eating.

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