📝 About This Recipe
This iconic dish is the heart of the Swedish Midsummer celebration, capturing the essence of the Nordic summer solstice in every bite. It features 'matjes'—herring cured with a secret blend of sandalwood, cinnamon, and cloves—paired with the nutty richness of browned butter and the freshness of new potatoes. It is a harmonious balance of salty, sweet, and earthy flavors that defines the most beloved holiday in Scandinavia.
🥗 Ingredients
The Herring and Potatoes
- 400-500 grams Matjes Herring Fillets (high-quality tinned or jarred fillets, drained)
- 1 kg Fresh New Potatoes (small, thin-skinned 'summer' potatoes)
- 1 large bunch Fresh Dill Sprigs (for boiling the potatoes)
- 2 tablespoons Salt (for the potato water)
The Brown Butter Sauce
- 150 grams Unsalted Butter (high-quality European style preferred)
Classic Accompaniments
- 1 small Red Onion (very finely diced)
- 1 large bunch Fresh Chives (finely snipped)
- 250 ml Sour Cream or Gräddfil (chilled)
- 4 large Eggs (hard-boiled or medium-boiled)
For Serving
- 1 package Crispbread (Knäckebröd) (rye or sourdough variety)
- 200 grams Västerbottensost (or a sharp aged cheddar as a substitute)
👨🍳 Instructions
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1
Gently scrub the new potatoes under cold running water to remove dirt; do not peel them, as the skin is delicate and flavorful.
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2
Place the potatoes in a large pot, cover with cold water, and add 2 tablespoons of salt along with a generous handful of fresh dill sprigs.
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3
Bring the potatoes to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until tender when pierced with a knife. Drain immediately and let them steam dry for 2 minutes.
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4
While the potatoes cook, place the eggs in a small saucepan, cover with water, and boil for 8-9 minutes. Cool them in an ice bath, peel, and chop finely.
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5
Finely dice the red onion and snip the chives into tiny rounds. Keep them separate for a beautiful presentation.
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6
Drain the matjes herring fillets from their spiced brine. Pat them gently with a paper towel and slice them into 2-centimeter wide bite-sized pieces.
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7
In a light-colored stainless steel saucepan, melt the 150g of butter over medium heat. This is the 'Brynt Smör' process.
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8
Whisk the butter constantly as it foams. Watch for the milk solids to turn a golden-brown color and listen for the 'sizzling' to stop.
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9
As soon as the butter smells nutty and looks like toasted hazelnuts, remove it from the heat immediately to prevent burning. Pour it into a clean bowl to stop the cooking.
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10
Arrange the warm, halved new potatoes on a large serving platter or individual plates.
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11
Nestle the sliced herring pieces among the potatoes.
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12
Spoon a generous dollop of cold sour cream (or Gräddfil) next to the herring.
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13
Sprinkle the chopped eggs, diced red onion, and a heavy coating of chives over the entire dish.
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14
Drizzle the warm browned butter over the herring and potatoes just before serving, ensuring the solids (the most flavorful part) are included.
💡 Chef's Tips
Always use 'Matjes' herring for this specific recipe; pickled 'Inlagd' herring is too acidic for the brown butter pairing. If you cannot find Swedish Gräddfil, mix sour cream with a splash of buttermilk to achieve that characteristic thin, tart consistency. Do not overcook the potatoes; they should be firm enough to hold their shape when sliced. When browning butter, use a light-colored pan so you can accurately judge the color change of the sediment. Serve the potatoes warm and the herring/sour cream cold for the essential temperature contrast that makes this dish famous.
🍽️ Serving Suggestions
Serve with a side of crispbread (knäckebröd) topped with a slice of sharp Västerbottensost cheese. Pair with a cold Swedish lager or a crisp pilsner to cut through the richness of the butter. Offer a small glass of chilled Aquavit (snaps), preferably flavored with caraway or dill. Follow the meal with fresh Swedish strawberries and whipped cream for the ultimate Midsummer experience. Set the table with a bouquet of wildflowers to truly capture the holiday spirit.