Earl grey herrings

earl grey herrings

I want to tell you this is another Polish food post. Well it is and it isn’t. Herrings are popular in Polish cuisine, but Swedes are probably more known of them. These are actually called Swedish style. So you know, finding the origins of food is complicated.

They are Polish enough to be found in Polish shop around Ireland. You can get them jarred, canned or even sold out per weight. There are multiple ways to prepare them like those mustard herrings or Christmassy ones.

When I was little I didn’t like them. I didn’t like anything with vinegar. Slowly, but surely I discard my herring phobia from the childhood and get to like those guys. This year the earl grey recipe actually won with mustard ones. There was something about their simplicity and little bit tougher texture (vinegar makes them tougher).


Earl grey herrings

Earl grey herrings

Recipe from White Plate blog

  • 500g herring fillets (preferably soused herrings)
  • 4 shallots, choppd
  • 250ml water
  • 1 tsp earl grey tea
  • 125ml apple vinegar
  • 2 bay leaves
  • 10 juniper berries
  • 5 allspice berries
  • 5 peppercorns
  • 5 cloves
  • 2 Tbsp olive oil
Soak the herring fillets for a few hours (or over the night) in cold water or milk. It will make them more tender and delicate.
Remove the liquids and cut it into 2-cm pieces.
In a mug or small pot place the earl grey tea. Add the boiled water to it.
Brew for 5 minutes.
Let it cool down.
Pour the tea into a glass container or a jar big enough to fit the herrings and the marinade.
Add the apple vinegar, bay leaves, juniper berries, allspice, peppercorns and cloves.
Now place the herring slices. Make sure they are completely covered by the marinade.
Pour the olive oil on the top of it, cover and leave it in a fridge for at least 3 days for flavours to develop.


PS. You may check also smoked mackerel spread and tuna and egg spread.