Juniper Berry Herring - cooking recipe

Ingredients

1 kg fresh herring fillets or 1 kg salt herring fillet, soaked to remove salt
200 g sugar
35 g salt
40 g roughly chopped juniper berries
50 g freshly chopped dill
50 g leeks, in thin slices
50 g red onions, in thin slices
10 g yellow mustard seeds
5 g allspice
1 crumbled bay leaf
marinade
200 ml vinegar
800 ml water
10 g salt

Preparation

Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Vasterbotten cheese, boiled potatoes, and Wasa bread.