Tag archives for herring

Pickled herring with bean and potato salad

Photo: Johan Jeppsson


Pickled herring with bean and potato salad
Main course

Having served as staple food in Sweden for centuries, even millennia, herring still has a central place on our smorgasbord. Most Swedes cannot imagine Midsummer or Christmas celebrations without it. And it is still usually served the old, pickled way. This is a recipe for the more Baltic-style herring, which is first fried then pickled, served with new accessories.
  • 4 fillets of fried pickled herring
  • 1dl (3½ oz) large white beans, soaked overnight and boiled, or canned
  • 8 potatoes, boiled and cut into pieces
  • 2 small onions, chopped
  • 3 cloves of garlic, sliced
  • 2 tablespoons almond, blanched and chopped
  • 3 spring onions, chopped
  • juice of 1½ lemon
  • 3 tablespoons ground sumac
  • 4 tablespoons dill, chopped
  • 3 tablespoons olive oil
  • butter
  • chili, salt and pepper

  1. Fry the almond in butter together with the onions and the garlic. When browned, add sumac (a Middle Eastern spice with a lemony flavor) and stir.
  2. Mix the beans and potatoes with lemon juice and olive oil. Season with chili, salt and pepper. Slowly stir in spring onions, dill and the almonds. Mix carefully and season again.
  3. Serve the spicy salad with fried pickled herring. Top off with a sprig of dill.

In Sweden, fried pickled herring can be bought in many supermarkets, but here is a quick guide to how you can prepare it yourself: 1. Roll fresh, cleaned herring in rye flour, salt and white pepper, and fry it in butter. 2. Mix one part distilled white vinegar (12%), two parts sugar and three parts water in a pot, and boil for a few minutes together with some sliced onion and carrot and a teaspoon of whole allspice. 3. Pickle the fried fish in the cooled sauce.

The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Strawberries, Romance and a Leg of Lamb: the recipe for a perfect weekend

There is something rather indulgent about staying in a hotel in your own town. Either that or your house has burned down. For us, luckily, it was the former. This past weekend all four of our kids were away. For the first time in a long time we had the house to ourselves. So naturally, we packed up and left; for one night, at least. Friday night in a hotel in Stockholm, complete with fantastic food: perfect. Read more » >>

Marinated fried Baltic herring

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


Marinated fried Baltic herring

Fried Baltic herring is one of hundreds of recipes based on the smaller-sized eastern relative of the North Sea herring. Swedes often say that Baltic herring is better the fatter it is, but the truth is perhaps that all Baltic herring tastes good. Some people prefer to fry the filets laid together with parsley between them. Others want the backbone to stay in. But no one talks about frying Baltic herring in anything but butter.
Fried herring:
  • 1 kg (2¼ lb) Baltic herring filet
  • coarse rye flour
  • salt, white pepper
  • butter
  • 350 g (12 oz) sugar
  • 300 ml (1½ cup) distilled white vinegar (12% alcohol)
  • 600 ml (3 cups) water
  • 2 tbs whole allspice
  • 2–4 bay leaves
  • 2 red onions

  1. Place the Baltic herring filets skin side down on a cutting board or similar surface.
  2. Salt them and give them a few turns from the white pepper mill, then put together the filets in pairs.
  3. Roll the filets in coarse rye flour and fry them in butter until golden brown on both sides.
  4. Mix all the marinade ingredients and boil for a few minutes in a pot.
  5. Place the finished fried Baltic herring filets, while still warm, on top of each other in a deep bowl or dish.
  6. Pour the warm marinade over them. Let stand until cool.
  7. Peel the red onion, divide it in two, slice it thin and sprinkle on top.

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se


Roe marinated herring with crisp bread

  • 400-500 g herring fillet, skin off.
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
  • roe
  • chives, chopped
  • dill sprigs

Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

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

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 » >>