📝 About This Recipe
Matjessill is the undisputed star of the Swedish Midsummer table, featuring young 'soused' herring cured in a delicate brine of sandalwood, cinnamon, and cloves. This dish perfectly balances the salty-sweet richness of the fish with the cooling tang of high-quality sour cream and the sharp brightness of fresh chives. It is a true celebration of Scandinavian simplicity, evoking memories of sun-drenched coastal meadows and festive gatherings.
🥗 Ingredients
The Herring
- 400 grams Matjessill fillets (high-quality tinned or jarred soused herring)
- 2 tablespoons Herring Brine (reserved from the tin)
The Base
- 800 grams Fresh Small Potatoes (preferably Swedish 'färskpotatis' or Fingerling)
- 1 bunch Fresh Dill Sprigs (for boiling with potatoes)
- 1 tablespoon Sea Salt (for the potato water)
The Toppings & Sauce
- 1.5 cups Gräddfil or Sour Cream (full fat, chilled)
- 75 grams Unsalted Butter (to be browned)
- 1 small Red Onion (very finely minced)
- 1 large bunch Fresh Chives (finely snipped)
- 3 large Hard-boiled Eggs (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Scrub the fresh potatoes thoroughly under cold running water to remove any dirt, but keep the delicate skins intact.
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2
Place the potatoes in a large pot, cover with cold water, and add a generous tablespoon of sea salt along with a few sprigs of fresh dill.
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3
Bring the potatoes to a boil, then reduce heat and simmer for 15-20 minutes until tender when pierced with a knife. Drain and let them steam dry for 2 minutes.
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4
While the potatoes cook, place your eggs in a small saucepan, cover with water, and boil for 8-9 minutes. Plunge into ice water, peel, and finely chop.
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5
Remove the Matjessill fillets from their tin, reserving a little brine. Pat them gently with a paper towel if too oily, then slice them into 2-cm (3/4 inch) wide bite-sized pieces.
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6
Finely mince the red onion and snip the chives into tiny rings using kitchen shears for the cleanest cut.
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7
In a small light-colored saucepan, melt the butter over medium heat. Watch closely as it foams and begins to turn a golden-amber color.
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8
Once the butter smells nutty and you see dark brown specks at the bottom, immediately remove from heat to prevent burning. Set aside.
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9
Slice the warm potatoes into thick rounds and arrange them as a base layer on a large serving platter or individual plates.
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10
Artfully arrange the herring pieces over the warm potatoes. The heat from the potatoes will slightly warm the fish, releasing its aromatic spices.
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11
Dollop the cold sour cream (Gräddfil) generously over and around the herring.
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12
Scatter the chopped eggs and minced red onion evenly across the dish.
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13
Drizzle the warm browned butter over the entire assembly, ensuring some hits the fish and some hits the sour cream.
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14
Finish with a heavy carpet of fresh chives and a final dusting of freshly cracked black pepper.
💡 Chef's Tips
Always use 'Matjessill' specifically; other pickled herrings (like Inlagd sill) are too vinegary for this specific preparation. For the best texture, ensure the red onion is minced as finely as possible so it doesn't overpower the delicate fish. If you can't find Swedish Gräddfil, use a mix of 2 parts sour cream and 1 part buttermilk for that authentic thin, tangy consistency. Never overcook the potatoes; they should be firm enough to slice without crumbling into mash. Serve the dish immediately while the potatoes and butter are warm and the sour cream is cold for the ultimate temperature contrast.
🍽️ Serving Suggestions
Serve with a side of crispbread (knäckebröd) and high-quality salted butter. Pair with a chilled glass of Swedish Aquavit (like Skåne or Hallands Fläder) for an authentic experience. A cold, crisp lager or pilsner cuts through the richness of the butter and herring perfectly. For a complete Midsummer spread, serve alongside fresh strawberries and cream for dessert. Add a side of Västerbottensost (a sharp Swedish hard cheese) to complement the salty flavors.