Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Herring | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 whole herring fillets
- 1 onion, sliced and slices quartered
- 1 bay leaf
- 4-6 peppercorns
- 1 small mild pepper or hot pepper
- 3 slices lemons
- 12 small pickles (sour or dill)
- 1 cup vinegar
- 1 cup water
- 1 teaspoon salt
- =
Directions
Sterilize a one quart jar. Soak herring in water overnight. Clean herring, remove head, leaving skin. Cut in half down belly, remove bones. Each herring will yield two filets. Wrap each herring filet around a pickle. Fasten with a toothpick. Place herring rolls in the jar, along with the onion, pepper, lemon, bay leaf and peppercorns. Mix vinegar, water and salt. Pour over contents in jar. Seal jar tightly.
Place a label with the date on the jar. Refrigerate for at least a week before using.
Will keep up to six weeks in the refrigerator.