Description

This pickled northern recipe creates a vibrant magenta color with beetroot and caraway seeds, resulting in a complex, high-protein snack perfect for appetizers or light lunches. The vinegar safely cures the fish, yielding tender, firm pieces ideal for meal prep.

Ingredients

500 g firm white fish fillets (cod, haddock, or pollock)
2 tbsp fine sea salt, plus more for brining
250 ml distilled white vinegar
250 ml filtered water
100 g granulated sugar
1 medium red onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 tsp black peppercorns
1 tbsp caraway seeds, divided
1 medium beetroot (approx. 150g), peeled and sliced
2 tbsp fresh dill, chopped, for garnish

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Instructions

Prepare Fish: Rinse fish fillets and pat dry. Cut into 2.5 cm pieces. Generously coat pieces with fine sea salt in a non-reactive dish. Refrigerate for 30 minutes to 1 hour to cure.
Make Brine: Combine vinegar, water, sugar, red onion, garlic, bay leaves, 2 teaspoons caraway seeds, and sliced beetroot in a saucepan. Simmer over medium heat for 10 minutes, stirring until sugar dissolves and color deepens.
Cool Brine: Remove from heat and allow the brine to cool completely to room temperature. This prevents cooking the fish instead of curing it.
Rinse and Jar Fish: Thoroughly rinse excess salt off the cured fish pieces and pat very dry. Arrange the dried fish in a clean glass jar (approx. 750 ml).
Combine Fish and Brine: Pour the cooled brine over the fish pieces, ensuring they are fully submerged. Seal the jar tightly.
Cure and Chill: Refrigerate for at least 24 hours, preferably 2-3 days, to allow flavors to develop. The fish will turn pink during curing. Store for up to 1 week.
Serve with Garnish: Serve the pickled fish chilled, garnished with fresh dill and the remaining 1 teaspoon of caraway seeds.

Notes

For the best flavor, allow the fish to pickle for 2-3 days before serving. Avoid freezing pickled fish, as the texture will become soft upon thawing. If fish turns mushy, it was likely over-pickled; aim for a maximum of 7 days in the brine.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Pickling
Cuisine: Scandinavian

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 25 g
Sodium: 1000 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 60 mg