Bismarckhering Marinated Herring

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📍 Where this dish comes from: Heidelberg · Heidelberg Castle
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Bismarckhering Marinated Herring, plated and ready to serve

Legend has it that Otto von Bismarck’s favourite breakfast was a pickled herring — and the Bismarckhering was named in his honour, after the Iron Chancellor himself. Whether or not the story is true, this sour-cured herring is magnificent: the acid cure firms and brightens the fish, while the onions and spices infuse a complex, layered flavour. It is one of Germany’s most traditional and underappreciated preparations.

What You’ll Need

Ingredients for Bismarckhering Marinated Herring

Bismarckhering Marinated Herring

Germany's most historic pickle — plump fresh herrings marinated in a sharp apple cider bath with rings of red onion, bay, and peppercorns.
Print Recipe
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: German
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 4 fresh herring fillets skinned
  • 250 ml apple cider vinegar
  • 200 ml water
  • 1 tbsp salt (for cure)
  • 1 tbsp erythritol
  • 1 red onion thinly sliced into rings
  • 4 bay leaves
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 3 allspice berries
  • 1 tsp dill seeds

Instructions

  • Salt herring fillets, cover, and refrigerate 30 min. Rinse and pat dry.
  • Bring vinegar, water, erythritol, peppercorns, mustard seeds, allspice, and dill seeds to a boil. Cool.
  • Layer herring fillets in a glass container with red onion rings and bay leaves.
  • Pour cooled brine over herrings. Cover and refrigerate minimum 24 hours.
  • Serve with sour cream and fresh dill. Best after 48 hours.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 18g | Fat: 14g
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Cooking Bismarckhering Marinated Herring in the kitchen

Health Benefits

  • Herring is one of the richest sources of omega-3 EPA and DHA, fatty acids studied for their cardiovascular benefits.
  • The vinegar cure and aromatics contribute antioxidant compounds from the onion, bay, and spices.
  • Mustard seeds contain isothiocyanates, compounds studied for their antioxidant properties.
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