Ah, Christmas. A time for roast turkey, stuffing, vegetables, maybe a bucket of prawns, a few glasses of champagne, and… a large jar of pickled herrings?
If you live in Norway, then yes, this is very much the time of year for pickled herring, often served in large jars, and taking pride of place on the Christmas table.This dish, known as julesild, can be prepared in various ways, though at Christmas it’s typically spiced with orange and lemon rinds, cinnamon, cloves and bay leaves. Think of it as your traditional Christmas pudding flavour profile, only with oily fish as the base, rather than a fruit cake.
And finally, the consumption of fish between the Christmas period and New Year is thought to bring luck for the coming 12 months. Thus, Christmas time is pickled herring time. The word julesild literally translates to “Christmas herring”.In Oslo, julesild is a common dish served at restaurants specialising in local cuisine. For a real treat, try Engebret Café, the city’s oldest restaurant , pinnekjott , and smalahove, a whole sheep’s head that’s cured and then boiled.
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