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Tag archives for herring

Marinated Herring, Roast New Potatoes and Cow Pooh: the alternative joys of spring in Sweden

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I’m feeling optimistic; just so you know. A lot has happened this past weekend. For all the false starts, it feels that spring (bordering on early summer) has finally, definitively arrived. The root of my optimism lies in something that appeals to my inner peasant: potatoes, herring and planting stuff; I know, doesn’t sound too glamorous, but stick with me. Read more » >>

Rob Hincks - Food

May 7, 2012

”Gubbröra” on dill-pickled herring

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Photo: Jakob Fridholm/imagebank.sweden.se

 

”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.”
Ingredients
  • 500 g (1 lb) dill herring
  • 10 hard-boiled country eggs
  • 2 dl (1 cup) mayonnaise
  • 2 red onions, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 dl (½ cup) crème fraiche
  • 20 small new potatoes
  • 30 pcs handmade crisp bread
Instructions
  1. Chop the dill herring and the hard-boiled eggs into small cubes.
  2. Finely chop the red onions, chives and dill.
  3. Place the chopped herring, eggs, onions, chives and dill in a bowl.
  4. Mix them together with the mayonnaise.
  5. Boil the new potatoes, let them cool and then slice them.
  6. Add the slices of new potato on top of the crisp bread. Top it with ”gubbröra” and garnish with dill and a little crème fraiche.
 
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The dish is presented on the cutting board Picknick Dill from textile producer Almedahls, founded in 1846. The design for Picknick Dill was created by Marianne Westman in the 1950s.

This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.

Swedish recipes

January 18, 2012

Plate of Sill

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

Marinated herring
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Recipe type: Starter
Author: Carl Jan Granqvist, Lena Katarina Swanberg
Serves: 4-6
Silltallrik or a “plate of sill” may be viewed as a miniature variation of the more grandiose Swedish “herring table.” Today it is a given element on all Christmas Smörgåsbord.
Ingredients
  • 4 presoaked herring filets
  • 150 ml (¾ cup) water
  • 5 tbs distilled white vinegar (12%)
  • 85 g (3 ¼ oz) sugar
  • 1 red onion
  • 10 whole allspice
  • 1 bay leaf
Instructions
  1. To make this marinated herring dish, mix water, vinegar and sugar, boil for a few minutes in a saucepan and let the marinade cool.
  2. Cut the presoaked filets into pieces 2 cm (¾ in) wide, peel and slice the onion, and crush the allspice.
  3. Alternate pieces of herring with onion inside a jar, insert the bay leaf and pour the marinade on top.
  4. Refrigerate for at least 24 hours, preferably for a week.
 
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Presoaked vinegar-marinated herring filets may assume many shapes. Herring with onions (löksill), with spices (kryddsill) and with mustard (senapsill) are classics, but in recent years it has become equally popular to flavor the herring with garlic, for example. The accessories are simple, because the herring is the obvious star of the show. Those who wish may add such flourishes as a piece of well-aged cheese, a bit of sour cream, a slice of coarse bread and/or a few freshly boiled potatoes.

Swedish recipes

December 22, 2011

Leeks in brown butter with herring

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Photo: Jakob Fridholm/Image Bank Sweden

 

Leeks in brown butter with blackened fennel herring, wild herbs and sour cream
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Recipe type: Main
Author: Paul Svensson
Serves: 10
This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 2dl (1 cup) sour cream
  • 8 slender leeks
  • 6dl (2½ cups) browned butter
  • 18 herrings, gutted and cleaned
  • 2dl (1 cup) distilled vinegar (12%)
  • 3dl (1¼ cup) sugar
  • 4dl (1¾ cups) water
  • 2 tablespoons fennel seeds
  • 2 fennels
  • 32 sorrel shoots
  • 32 wood sorrel shoots
Instructions
  1. Pour the sour cream in a coffee filter and let drain overnight.
  2. Mix vinegar, sugar and water (save half for the fennel).
  3. Pull the skin off the herrings and lay down the herring fillets in the brine and let marinate overnight. Lift and dry off. Season with fennel seeds on one side and fry quickly in the skillet. Serve warm.
  4. Trim and wash leeks thoroughly. Cut into pieces and pour the browned butter on top. Cover with aluminum foil and cook in oven at 150°C/300°F until tender.
  5. Plane fennel thinly on Japanese mandolin or cutting machine and marinate in the brine. Season with salt and pepper.
  6. Serve the warm leeks with herring, sour cream, marinated fennel and wild herbs. Top with a little butter from the leeks.
 
Notes

Beverage suggestions: light ale or a lager, schnapps, rhubarb drink or non alcoholic beer.

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The dish is presented on the cutting board Sill (Herring) from textile producer Almedahls, founded in 1846 in Örgryte, just outside Göteborg. The design for Sill was created by Marianne Nilsson.

Swedish recipes

October 19, 2011

Fried pickled herring with crisp bread and herrgårds cheese

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Photo: Jakob Fridholm/Image Bank Sweden

 

Fried pickled herring with crisp bread and herrgårds cheese
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Recipe type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • Herring:
  • 600g of herring fillets
  • 2 tablespoons butter
  • 1dl chopped parsley
  • 1dl chopped dill
  • 1/2dl coarse rye flour
  • 1 teaspoon salt, white pepper
  • butter for frying
  • Brine:
  • 4 tablespoons vinegar
  • 2dl water
  • 3 tablespoons sugar
  • 1 red onion, sliced
  • 6 whole allspice
  • 1 teaspoon salt
Instructions
Brine:
  1. Mix all the ingredients to the brine in a saucepan and allow it to simmer.
  2. Let the brine cool.
Herring:
  1. Chop the parsley and dill and mix with butter.
  2. Mix coarse rye flour, salt and pepper on a plate.
  3. Add the herrings, two and two with skin side out and a dab of green herb butter between.
  4. Turn herring flounder in coarse rye flour.
  5. Brown the butter in a pan and fry the herring flounder on both sides a few minutes.
  6. Add the flounder in a deep bowl and pour over the brine.
  7. Let the pickled herring stand cold. The fried pickled herring is ready to be served the next day.
  8. Serve on crisp bread with herrgårds cheese.
 
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Swedish recipes

August 5, 2011