Pernod Herring
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One of my famous Christmas herring recipes. Originally based on a recipe from Roald Als's "Kvinderne ud af køkkenet".
Course
Lunch
Cuisine 
Ingredients
- 1 jar marinated herring fillets cut into pieces
- 100 ml Pernod
- 300 ml crème fraîche
- Dried dill to taste
- Salt and black pepper
- 1 tsp white wine vinegar approximately, to taste
Instructions
- Mix the Pernod, crème fraîche, dill, salt, pepper and vinegar until well combined.
- Gently fold in the herring pieces.
- Chill for at least 1 hour before serving.
Notes
If possible, use old-fashioned herrings (gammeldags modnede sild in Danish).