There is something incredibly soulful about things that are as old as they are timeless, and in Finland, Silikat (pickled Baltic herring) is precisely that type of food. It is neither fanciful nor too complicated. It is raw, salty, tangy and nourishing in a most primordial way. This has been the traditional Christmas, midsummer and daily fare of Finnish families down the generations. Every spoonful tastes like history—this isn’t just food, it’s edible heritage passed down through generations
You only need to stroll in a Finnish market or, even better, along the coast to realise how significant herring is to the food culture around the area. Simple to store, highly tasty and nutritiou,s Silikat was a staple that predated other types of foods at a period when there was no such thing as refrigerators. Even nowadays, people are fond of it not only due to tradition but the fact because its pungent but light flavour blends perfectly with potatoes, bread, and even beer.
Ingredients
- Fresh Baltic herring fillets ( about 500 g/ 1 lb) or maybe sardines or sprats are nice substitutes
- 1 cup water – The base for the pickling brine
- ½ cup white vinegar (though apple cider vinegar works too if you want a mellower bite)
- ½ cup sugar – Adjust to taste; you can reduce slightly if you prefer it less sweet
- 1 small onion sliced thinly- Red onion is also perfection
- 1 carrot, finely chopped (optional) -Causes a little sweetness, as well as some color
- 1 tsp salt – Fine sea salt works best.
- 1 tsp whole black peppercorns
- 2–3 bay leaves
- A few allspice berries (optional) – For a warm, slightly earthy flavor
- Fresh dill (a few sprigs) -Required. Dill is an essential or replace with few fennel fronds to vary a bit
Instructions
Step 1 : Wash and rinse fillets of herring. Blot the paper with paper towels. In case they do contain bones, not to worry, herring bones go soft in the pickling process and are edible.
Step 2 : Put water, vinegar, sugar and salt in a saucepan and bring to gentle boil. Stir until all the sugar and salt is dissolved. Take off the heat and leave to cool to room temperature
Step 3 : Pack a few herring fillets snugly into a spotless glass jar or ceramic dish—no metal, unless you fancy a metallic aftertaste
Add some onion segments, chunks of carrot, peppercorns, bay leaves, all spice and dill
Continue to layer with ingredients as you finish all of this
Step 4 : After it is cool (10-15 minutes), pour the brine into the layered fish and aromatics ensuring they all are submerged
Step 5 : Put the sealed jar in the refrigerator. It should marinate a minimum of 24 hours with the best flavor achieved in 2-3 days
Step 6 : When this is prepared, the fish is going to be tastefully filled with the contrasts of tangy, sweet and herby
Serving Tips
- Traditionally, Silikat are served with boiled potatoes and a knob of butter
- Spread the mämmi generously on a slab of dark, chewy ruisleipä—this is how Finns turn simple ingredients into something legendary.
- To go with a festive Finnish-style meal, accompany cold cuts, cheese, and other pickled meals
- A shot of schnapps or a cold beer is a Finnish classic match
- The herring (or other fish)should always be extremely fresh. Pickling conserves but it cannot salvage spoiled fish.
Precautions
- As in the case of noodles, the completed meal should be refrigerated and used not more than 1 week to ascertain its quality
- Keep flavors clean by using clean glass jar (you can also use a plastic or metal one, but the flavors will be impure and make unwanted aftertastes)
- In case of sardines or sprats in place of Baltic herring, marinate slightly less time–smaller fish can pickle more rapidly
More About Silakat
Silikat is not only food, but it is a part of the Finnish history on the plate. It has that tangy brine and tender fish and fresh herbs which makes it a kind of dish which binds a family to where they come from, evoking memories of holidays, markets on the seafront and long hot summer nights. No matter whether this is the first time or family tradition, the simple humble pickled herring is testimony to the fact that simple food sometimes brings the richest flavors.
