Pickled herring, called “sill” in Swedish, is a staple for both Midsummer and Christmas. There are various different types of pickled herring, some are named after the sauce, some after the region where they originated. I’m going to show you a basic recipe for pickled aubergine here. You can either eat it as it is or use it to make a different version of sill. I included a recipe for a vegan version of “senapssill”, mustard herring, as well. The aubergine works quite well to recreate the texture and squishiness of fish, but you can use other vegetables as well. We both loved the mustard version with zucchini – it was perfect and we definitely didn’t eat it all in one sitting…
Vegan Pickled Herring
½ red onion
3 bay leaves
- Cut the aubergine into thin long strips.
- Peel the onion and cut into rings.
- Mix the vinegar, sugar and water in a pot and bring the mixture to a boil.
- Add the vegetables to the pot and bring to a boil again. Take the pot off the stove and let the “herring” cool down, preferably overnight.
Vegan Senapssill (mustard herring)
1 portion of vegan pickled herring as shown above
1 ½ tbsp sugar
2 tbsp mustard
1 tbsp vinegar
100ml vegetable oil
salt and pepper to taste
- In a bowl or measuring cup, mix the sugar, mustard and vinegar with a stick blender. Add a little of the oil at a time and keep mixing until you have a thick, creamy sauce.
- Chop the dill into small bits. Add dill, salt and pepper to the sauce.
- Rinse the pickled “herring” and mix it with the mustard sauce.
Note: I used zucchini in the pictures, but aubergine or carrot works just as well.