Well, I'm coming into the home stretch of my week of Swedish dinners and I thought I'd take things a little easy.
Herring, as anyone who has seen some of my earlier posts, is a central food in Sweden, Scandinavia and even Northern Europe. I've previously posted on normal "
fried herring" and thought I'd now show a variation on this, "Ättikströmming".
I'll try to keep things simple today - a simple post for simple food!
Ingredients for pickled, fried herring: 1 lb. fresh herring fillets, stone-ground coarse rye flour, 1/4 cup destilled vinager, red onions, dill, carrots, a few bay leaves, 1 tblsp allspice berries, sugar (about 3 tbls) and salt.
Lay the fillets out, flesh-side up, and sprinkle with salt. Place one fillet on top of another with a little dill between.
Dredge the fillets in the rye flour and lightly fry in butter.
Arrange the fish on the bottow of a shallow dish and sprinkle with dill, the sliced red onion and the sliced carrot.
While frying the fish, pour the vinager together with about one cup of water, the sugar, a 1 1/2 tsp salt, the bay leaves and allspice into a pot and heat until the sugar/salt dissolves. Pour the slightly cooled marinade on the still-warm fish:
Cover and refridgerate for as little as a few hours but preferrably all day or overnight.
I found another type of herring at the fish store and though it would compliment the pickled I planned on making. It is called "böckling" - a slightly more mature herring that has been salted and smoked with pine or juniper.
These I simply removed the skin and bones from.
With these two herring preparations, I made two hardbread sandwiches:
On the left, buttered hardbread topped with chopped onion, dill and pickled, fried herring along with some of the pickled onions and carrots.
On the right, buttered hardbread topped with boiled potato, smoked herring, chopped onion, hardboiled egg, sour cream and dill.
Served with:
Oppigård Easter Ale - Sitting, according to my tastebuds, somewhere right inbetween a light ale or a dark lager. According to the brewers, it's hopped with American Cascade and Centennial hops and brewed with a mixture of normal and dark caramel malts. Very dry and not as heavy as it looks. It struck me as having strange notes of celery seed but perhaps I had an off-bottle. Easily the best, though, that I've had of 2007's Easter beers as the others have largely tasted yeasty and unpleasant.
Last edited by
Bridgestone on March 30th, 2007, 8:03 am, edited 1 time in total.