We are obsessed with herring in myriad forms. Pickled in vinegar or with onion in oil, creamed, fried, it’s served as a cold appetizer or a side dish at any time of year but especially at holiday times like Christmas Eve. This pickled herring should be prepared at least 5 days in advance as the fish needs time to develop its flavour and absorb the aromas of spices. The pickled herring can be served straight from the jar with pickled onions on rye bread, with various sauces and used as the main ingredient of cold salads. Find the recipe here…

We can’t imagine the Christmas Eve table without herring. It's usually served pickled in vinegar or oil with onions or with soured cream and finely diced apple. Herring tartare is a great option for having herring this Christmas differently. The tartare consist of Matjes fillet pickled in salted brine and soaked in water, gherkins, shallots, pickled mushrooms, spring onions, all combined with mustard and citrus sauce. The sour capers and red hot peppers give this small dish a kick. The herring tartare tastes great served on dark rye bread. Find the recipe here…