Glasmastarsill—glassblower’s herring—is one of the best-loved herring preparations in Scandinavia. Be sure to layer the ingredients in a glass jar to showcase the vibrant colors of the silver herring skin and of the vegetables.
Serves: 10Hands-on: 20 minutesTotal: 12 hoursDifficulty: Medium
- 1 lb. salt herring fillets
- 1½ cups distilled or white wine vinegar
- ½ cup sugar
- ½ cup water
- 5 whole allspice berries
- 3 bay leaves
- 2 carrots, thinly sliced
- 1 large red onion, thinly sliced and separated into rings
- 1 medium horseradish root, peeled and sliced
- 2 tsp. mustard seed
- 10 new potatoes, boiled
- In a large bowl, cover the salt herring with water and soak for 12 hours or overnight.
- Rinse the desalinized herring well with fresh cold water and cut into 1" pieces.
- In a large saucepan, bring vinegar, sugar, ½ cup water, allspice berries, and bay leaves to a boil. Reduce heat and simmer until sugar is dissolved. Cool to room temperature.
- Layer the herring slices (skin side out) and the vegetables in a large glass jar and sprinkle each layer with a few mustard seeds. Pour cooled vinegar mixture over the layers to the top of the jar. Refrigerate for 48 hours before serving to allow flavors to blend.
- Serve with new potatoes. Glassblower’s herring will keep for about a week in the refrigerator.