While I was in Sweden in May, I decided to try my hand at making soused herring (I believe this is how you call inlagd sil in English!). It is preserved herring in a vinegar bath with dill, apple, red onions and elderflower cordial (fläderblomssaft). The result was good but not so flavourful as I wanted it to be. On the other hand, it looked so beautiful that I really couldn't have any complaints. The recipe is from Amelia Vår.
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