📝 About This Recipe
A quintessential staple of the Swedish archipelago, the Sillmacka is a masterclass in balancing bold Nordic flavors. This open-faced sandwich pairs the briny, sweet tang of pickled herring with the earthy depth of dense, seeded dark rye bread and silky soft-boiled eggs. It is a vibrant, textural delight that captures the essence of a midsummer lunch or a cozy winter fika in every bite.
🥗 Ingredients
The Foundation
- 4 slices Dark Rye Bread (Rågbröd) (dense, seeded, and sliced about 1/2 inch thick)
- 3 tablespoons Salted Butter (high-quality, at room temperature for easy spreading)
The Herring and Protein
- 8-12 pieces Pickled Herring (Matjessill or Inlagd Sill) (drained; use classic onion or dill marinade)
- 2 Large Eggs (at room temperature)
The Toppings
- 1/2 Small Red Onion (very thinly sliced into rings)
- 2 medium Boiled Firm Potatoes (chilled and sliced into rounds)
- 4 Radishes (thinly sliced for crunch)
The Sauce and Garnish
- 1/2 cup Gräddfil or Sour Cream (crème fraîche also works well)
- 1/2 bunch Fresh Dill (roughly chopped, plus extra sprigs for garnish)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 Lemon (cut into wedges for serving)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately reduce to a simmer and cook for exactly 7 minutes for a 'jammy' yolk or 8 minutes for a firmer set.
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2
While the eggs cook, prepare an ice bath. Once the timer is up, transfer the eggs to the ice bath for 5 minutes to stop the cooking process and make peeling easier.
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3
Drain the pickled herring pieces from their jar and pat them gently with a paper towel to remove excess brine, which prevents the bread from getting soggy.
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4
Peel the chilled potatoes and slice them into 1/4-inch thick rounds. If they are leftover cold potatoes from a previous meal, even better!
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5
Gently peel the cooled eggs and slice them into thin rounds using a sharp knife or an egg slicer.
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6
Liberally spread the room-temperature butter over each slice of dark rye bread. Ensure the butter reaches the very edges to act as a moisture barrier.
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7
Layer the potato slices across the buttered bread, overlapping them slightly to create a sturdy base.
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8
Place 2-3 pieces of pickled herring diagonally across the potato layer on each sandwich.
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9
Arrange the egg slices alongside the herring, tucking them in so every bite gets a bit of protein.
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10
Top with a few thin rings of red onion and 3-4 radish slices for a sharp, peppery crunch.
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11
Dollop a generous tablespoon of sour cream (or Gräddfil) in the center of each sandwich.
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12
Shower the sandwiches with a heavy hand of chopped dill and snipped chives.
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13
Finish with a crack of fresh black pepper and a small sprig of dill for a professional, appetizing look.
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14
Serve immediately with a lemon wedge on the side to brighten the flavors just before eating.
💡 Chef's Tips
Use 'Matjessill' if possible; it is spice-cured and offers a more complex flavor than standard pickled herring. Always butter the bread to the edges; this is the traditional Swedish way and keeps the rye from drying out. Don't skip the potatoes; they provide the necessary starch to balance the acidity of the fish. If the red onion is too sharp, soak the slices in ice water for 10 minutes before using to mellow their bite. Ensure your rye bread is dense and heavy; flimsy sandwich bread cannot support the weight of these toppings.
🍽️ Serving Suggestions
Pair with a cold glass of crisp pilsner or a dry hard apple cider. A chilled shot of Aquavit (flavored with caraway or dill) is the traditional spirit pairing. Serve alongside a simple cucumber salad (Pressgurka) for extra acidity and freshness. Great as part of a larger 'Smörgåsbord' spread with various cheeses and cured meats. Enjoy as a light lunch or a substantial mid-afternoon snack.