📝 About This Recipe
A cornerstone of the Swedish smörgåsbord, this dish features delicate Baltic herring fillets that are first breaded and fried to golden perfection, then steeped in a sweet and tangy vinegar brine. The contrast between the savory, fried exterior and the refreshing, aromatic pickling liquid creates a harmonious balance that has been a Scandinavian favorite for generations. It is a beautiful marriage of textures and flavors, capturing the essence of the Baltic Sea in every bite.
🥗 Ingredients
The Fish
- 600 grams Baltic herring fillets (strömming) (fresh, cleaned and deboned)
- 1/2 cup Fresh dill (finely chopped)
- 1 teaspoon Salt
- 1/2 teaspoon White pepper (freshly ground)
Breading & Frying
- 1 cup Coarse rye flour (for an authentic crust)
- 3 tablespoons Unsalted butter (for frying)
- 1 tablespoon Rapeseed oil (or other neutral oil)
The Pickling Brine (Ättikslag)
- 1/2 cup Spirit vinegar (12% ättika) (or 1 cup white wine vinegar)
- 1 1/2 cups Water (reduce to 1 cup if using white wine vinegar)
- 3/4 cup Granulated sugar
- 1 large Red onion (thinly sliced into rings)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 10-12 pieces Whole allspice berries (lightly crushed)
- 3 pieces Bay leaves
- 1 teaspoon Yellow mustard seeds
- 4-5 pieces Fresh dill sprigs (for the jar)
👨🍳 Instructions
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1
Start by preparing the brine. In a medium saucepan, combine the water, spirit vinegar (ättika), and sugar. Bring to a boil over medium heat, stirring until the sugar has completely dissolved.
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2
Add the sliced carrots, allspice berries, mustard seeds, and bay leaves to the hot brine. Remove from heat and let it cool completely to room temperature. This is crucial to keep the fish from overcooking later.
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3
Prepare the herring fillets by laying them flat on a clean surface, skin-side down. Season the flesh side with salt, white pepper, and a generous sprinkle of finely chopped dill.
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4
Fold each fillet back together so the skin is on the outside, or if they are single fillets, place two together with the flesh sides touching to create a 'sandwich'.
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5
Place the coarse rye flour in a shallow bowl. Gently dredge each prepared herring package in the flour, shaking off any excess.
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6
Heat the butter and rapeseed oil in a large skillet over medium-high heat. Once the butter stops foaming and starts to turn slightly golden, add the fish.
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7
Fry the herring for about 2-3 minutes per side until they are beautifully golden brown and crispy. Work in batches to avoid crowding the pan.
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8
Transfer the fried fish to a plate lined with paper towels to drain any excess fat. Allow the fish to cool to room temperature.
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9
In a deep glass dish or a large sterilized glass jar, begin layering the fried herring, the sliced red onion rings, and the extra dill sprigs.
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10
Pour the completely cooled pickling brine (along with the carrots and spices) over the fish, ensuring everything is fully submerged.
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11
Cover the dish with a lid or plastic wrap and place it in the refrigerator. Let it marinate for at least 12 hours, though 24 hours is even better for the flavors to fully penetrate the fish.
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12
To serve, carefully lift the fish and some of the pickled vegetables out of the brine and arrange them on a serving platter.
💡 Chef's Tips
Always ensure the brine is stone-cold before pouring it over the fried herring; if it's warm, the fish will lose its texture and become mushy. Use coarse rye flour for the breading as it provides a much sturdier and more flavorful crust than standard wheat flour. If you can't find Baltic herring, small fresh sardines or small Atlantic herring fillets are the best substitutes. This dish keeps well in the refrigerator for up to 5 days, and the flavor actually improves after the second day. When cleaning the fish, leave the tail on for a traditional look, but ensure the dorsal fin is removed.
🍽️ Serving Suggestions
Serve on a piece of traditional Swedish crispbread (knäckebröd) with a thin layer of salted butter. Pair with warm, boiled early potatoes tossed in fresh dill and a dollop of sour cream. Accompany with a cold Swedish lager and a small glass of chilled caraway-infused aquavit. Include it as part of a classic 'Silltallrik' (herring plate) alongside hard-boiled egg halves and chopped chives. Add a side of sharp Västerbottensost cheese to complement the acidity of the pickle.