National Dish Iceland: Brennivín-Marinated Herring (Recipe)
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Discover Brennivín-Marinated Herring, a bracing little taste of the North Atlantic. Silky herring fillets steep in a sweet-salt cure sharpened by Iceland’s famous caraway schnapps, then arrive at the table under a scattering of onion rings and fresh dill. It is the kind of dish that works as a first course at a long, candlelit dinner or as a light supper with rye bread — cold, clean and unmistakably Icelandic.
About Brennivín-Marinated Herring
Brennivín-Marinated Herring is a classic showcase for the bright, briny character of Icelandic cooking. The dish pairs the freshness of the fish with the intense aroma of Brennivín, the traditional Icelandic schnapps affectionately nicknamed svarti dauði — “black death”. The combination gives you not only a distinctive flavour but also an appealing texture: firm yet yielding, cured rather than cooked. Whether served as an appetiser or as a light main course, this recipe brings the best of Nordic food culture to the table.
Ingredients (serves 1–2)
- 200 g herring fillets
- 100 ml Brennivín
- 1 small onion, cut into fine rings
- 1 tablespoon sugar
- 1 teaspoon salt
- Black pepper, freshly ground
- Fresh dill, to garnish
Shopping for the ingredients
Choosing the right ingredients makes all the difference to Brennivín-Marinated Herring. Head for a well-stocked supermarket or, better still, a fishmonger to find the freshest herring fillets. Look for fillets with a glossy, moist surface and a clean sea smell — never anything dull or dry. The Brennivín matters just as much; you will usually find it in specialist spirits shops, or you can order it online if it is not stocked locally.
Preparing the dish
To prepare Brennivín-Marinated Herring, first rinse the herring fillets thoroughly under cold water and pat them dry. Cut them to an even size so they cure at the same rate. While the fillets drain, make the marinade by mixing the sugar, salt and pepper in a bowl. Add the onion rings and pour the Brennivín over the top, stirring until the sugar and salt have dissolved.
Step-by-step instructions
- Lay the herring fillets in a shallow dish.
- Pour the marinade over the fillets, making sure they are well covered.
- Cover the dish and leave to cure in the fridge for at least 2 hours.
- Lift the fillets out of the liquid and arrange them on a plate.
- Garnish with fresh dill and serve.
Gluten-free / lactose-free version
This recipe is naturally gluten-free and lactose-free, since it consists of little more than fresh fish, seasonings and spirit. That makes it an excellent choice for anyone with intolerances or particular dietary needs. Do check any accompaniments, though — if you serve the herring with bread or a sauce, make sure those are gluten-free and dairy-free too.
Tips for vegans and vegetarians
Vegans and vegetarians can chase a similar flavour without the fish. In place of herring, try grilled aubergine or smoked tofu, both of which soak up the marinade beautifully. Experiment with different plant-based ingredients and enjoy the flavours of Icelandic cuisine in a meat-free form. Smoked tofu in particular, with the seasoning and a splash of the marinade, gives you a surprisingly convincing echo of the original.
More tips and tricks
A few small habits make this dish even better. Extending the curing time to a full 24 hours deepens the flavour considerably, so plan ahead if you can. Adding lemon zest or a little garlic to the marinade opens up interesting new notes. And do drain the fillets properly after curing — it stops the plate turning watery and keeps the presentation crisp.
Adapting the recipe to your taste
The recipe adapts easily to personal preference. Try different herbs, such as thyme or tarragon, to layer in extra aroma. You can dial the heat up or down with chilli or a heavier hand on the black pepper. Many cooks also like to vary the spirit itself, swapping in vodka or gin to create a different profile — much as the cure changes character in a good Graflax.
Ingredient substitutions
If some ingredients are hard to track down, there are practical alternatives. Instead of herring, perch or mackerel take a marinade just as well. For the onions, spring onions or shallots give a milder, sweeter result. Small changes like these let you tune the dish to your own taste without losing its character — the same flexibility you find in a homely Plokkfiskur.
Drink pairing ideas
The right drink rounds off the experience. A cold Icelandic lager sits beautifully alongside the fish, cutting through the salt and the sweetness of the cure. A traditional Icelandic cider is another refreshing option. For something alcohol-free, a sharp ginger beer with citrus makes a lively partner, and a shot of chilled Brennivín on the side is the most authentic choice of all.
Serving and presentation ideas
Presentation lifts this dish enormously. Serve the fillets on a handsome ceramic plate and garnish with fresh dill and lemon slices. Colourful vegetables, or a salad of rocket and cherry tomatoes, add visual contrast and extra freshness. Dark, dense rye bread is the classic accompaniment — see Rugbraud Med Lax for the idea in full. Offer the marinade separately in a small bowl so guests can help themselves.
A bit of history
Curing herring has deep roots across the Nordic countries, where fish has been preserved for the winter months for centuries. Brennivín, Iceland’s caraway-scented aquavit, brings its own unmistakable signature to the tradition. The recipe reflects the island’s rich culinary history, from the old fishing communities that dried and salted their catch — as in Hardfiskur — through to modern reinterpretations. It is a fine illustration of just how versatile fish cookery can be.
More recipe ideas
Summary: Brennivín-Marinated Herring
Brennivín-Marinated Herring is more than a plate of fish; it is a piece of Icelandic culture. Fresh herring, aromatic schnapps and a carefully balanced cure combine into a genuinely memorable mouthful. It suits special occasions and relaxed gatherings alike, and it takes barely any active work in the kitchen. Let the flavours of Iceland inspire you and enjoy this singular Nordic speciality.
