In Sweden, we traditionally have soused herring (aka matjes herring) on the Christmas buffet table (actually, we have matjes and all other sorts of herring for each major holiday, but that’s a totally different point). However, as I realised while googling for matjes recipes, we don’t traditionally make it ourselves. But this year, I’m going to be brave enough to try!
Failing to find anything online, I went to the library and came back with a book with loads of nice recipes in it, one among them being for matjes herring. So now excuse for not diving straight in, head first!
Right now, my herrings are in the fridge soaking in some vinegar so that the bones will be decalcified and thereby much softer. I’ll keep you updated!
This is how matjes herring normally comes!
