Marinated Herring
Spicy, simple, quick, and very tasty! Marinated herring with this recipe will be ready in just 12 hours, and there’s no need to boil the marinade - all ingredients are simply mixed. The herring turns out spicy, aromatic, rich, and makes an excellent appetizer.
Updated : 17 September, 2025
Easy
More than 1 hour.
Ingredients
2
Herring
2 tablespoon
Grainy mustard
100 milliliters
Vegetable oil
100 milliliters
Vinegar 5%
0.5 teaspoon
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use fresh or lightly salted herring. If using salted herring, don’t add salt to the marinade. If using fresh, thaw it first by placing it from the freezer onto the bottom shelf of the refrigerator for gentle defrosting. Any mustard will work, but grainy mustard makes the fish look even prettier. I used olive oil, but you can use any oil, refined or unrefined.
Step 2
Rinse the thawed fish and pat dry. Cut off the head, slit the belly, and remove the insides. Slice along the backbone to the spine and remove the fin. Turn it onto the side and carefully cut the flesh away from the backbone with a sharp knife. Flip the fish and remove the backbone. Remove as many small bones as possible. Rinse and pat the fillet dry.
Step 3
Cut the fillets into serving-size pieces.
Step 4
Prepare the marinade: in a deep bowl combine mustard, sugar, and salt. Mix well. Gradually pour in vegetable oil in small portions, stirring continuously - if you pour all at once, the marinade will separate. Then add 9% vinegar. Stir until smooth.
Step 5
Place the sliced herring into a jar or container of suitable size. Glass or plastic is best; avoid metal as it may oxidize. You may also add onions: slice them into rings or half-rings and place into the jar along with the fish. I added onions only after the herring was ready.
Step 6
Pour the marinade over the fish, pressing gently so all pieces are fully covered. Seal the jar (or container) with a lid and refrigerate for 12 hours. Occasionally take it out and gently shake to coat the herring evenly.
Step 7
Serve the ready herring as an appetizer or as a side dish, for example with boiled potatoes. Enjoy!