📝 About This Recipe
A true jewel of the Swedish archipelago, Gravad Strömming is a delicate, salt-and-sugar cured Baltic herring that transforms humble fish into a buttery, melt-in-your-mouth delicacy. Unlike its pickled cousins, this method relies on a dry cure infused with aromatic dill and spicy white peppercorns to highlight the clean, oceanic sweetness of the silver-skinned fillets. It is a sophisticated, traditional appetizer that captures the essence of Scandinavian midsummer and coastal heritage in every bite.
🥗 Ingredients
The Fish
- 1 kg Baltic Herring (Strömming) fillets (fresh, skin-on, scales removed)
The Dry Cure
- 4 tablespoons Fine Sea Salt (non-iodized for best flavor)
- 4 tablespoons Granulated Sugar
- 2 teaspoons White Peppercorns (coarsely crushed)
- 1 large bunch Fresh Dill (thickly chopped, including stems)
Hovmästarsås (Mustard-Dill Sauce)
- 3 tablespoons Swedish Sweet Mustard (or a mix of Dijon and honey)
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 150 ml Neutral Oil (canola or sunflower oil)
- 3 tablespoons Fresh Dill (finely minced)
- 1 pinch Salt and Black Pepper (to taste)
For Serving
- 1 package Rye Crispbread (Knäckebröd)
- 1 small Red Onion (very thinly sliced into rings)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by inspecting your herring fillets. Use tweezers to remove any remaining small pin bones, and ensure the skin is clean of scales. Pat each fillet completely dry with paper towels.
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2
In a small bowl, combine the sea salt, granulated sugar, and crushed white peppercorns. Stir until the mixture is uniform.
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3
Roughly chop the large bunch of dill. You want to use the stems as well, as they contain a significant amount of aromatic oils.
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4
Take a glass or ceramic rectangular dish. Sprinkle a small amount of the salt-sugar mixture and a handful of dill over the bottom.
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5
Place a layer of herring fillets, skin-side down, onto the bed of dill and salt. Ensure they are packed closely but not overlapping excessively.
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6
Sprinkle more of the cure and more dill over the fillets. Place the next layer of fillets on top, this time meat-side down (flesh against flesh).
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7
Continue layering the fillets in pairs (flesh to flesh) with salt mixture and dill between every layer until all fish is used.
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8
Cover the dish tightly with plastic wrap. Place a light weight (like a small cutting board or a plate with a jar on top) over the fish to help the cure penetrate.
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9
Refrigerate for 24 hours. Halfway through (at 12 hours), carefully turn the entire 'block' of fish over in the dish to ensure even curing.
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10
While the fish cures, prepare the Hovmästarsås. In a bowl, whisk together the two types of mustard, sugar, and vinegar.
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11
Slowly drizzle in the oil in a thin stream while whisking constantly, as if making a mayonnaise, until thick and emulsified.
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12
Fold in the finely minced dill and season with a pinch of salt and pepper. Cover and chill until ready to serve.
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13
After 24 hours, remove the fish from the fridge. Scrape off the excess salt and dill. The fish should feel firm and look slightly translucent.
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14
Slice the paired fillets into smaller bite-sized pieces if desired, or leave them whole for a more rustic presentation.
💡 Chef's Tips
Always use the freshest fish possible; if fresh Baltic herring isn't available, high-quality Atlantic herring is a great substitute. Do not over-cure the fish; 24 hours is the sweet spot for herring, as they are much thinner than salmon. Ensure your white peppercorns are crushed, not finely ground, to provide bursts of heat without overpowering the delicate fish. If the fish tastes too salty after curing, you can quickly rinse the fillets under cold water and pat them dry again before serving.
🍽️ Serving Suggestions
Serve atop buttered rye crispbread (Knäckebröd) with a dollop of the mustard-dill sauce. Pair with chilled Swedish Aquavit or a crisp, dry pilsner to cut through the richness of the fish. Accompany with boiled new potatoes tossed in butter and fresh chives for a complete meal. Add a side of pickled red onions and a wedge of Västerbottensost cheese for an authentic Smörgåsbord experience.