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Matjes herring with red onion and dill by Douglas Tjärnhammar Alm

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
8H 20MIN
Cuisine

Ingredients

Herring fillet: 10 pickled matjes herring fillets (about 1 1/2lbs/680g)

Red onion: 2 medium, chopped fine

Dill: 1 cup/225g finely chopped fresh sprigs

Red wine vinegar: 1/4 cup/60ml

Black pepper: Freshly ground to taste

Vegetable oil: 1/2 cup/120ml

New potatoes: optional

A recipe for traditional Swedish soused herring from chef Douglas Tjärnhammar Alm of Stockholm’s Sillkafe.

Method
01.

Rinse herring under cold water and pat dry with paper towels. Cut fillets crosswise into 3/4-inch pieces.

02.

In a 1-quart glass or ceramic crock or bowl arrange some herring in one layer. Top herring with a layer of onions and sprinkle with dill. Layer remaining herring, onions, and dill in the same manner.

03.

In a small bowl whisk together vinegar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Pour dressing over herring mixture.

04.

Chill herring mixture, covered, stirring occasionally, for at least 8 hours and up to 2 days. Serve with boiled potatoes.

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