I found out recently about the Swedish (or at least Nordic) Herring and Potatoes. Basically it is a fish & chips with a twist: the fish, in this case the herring isn't fried, but pickled. If you care to try and prepare it, I found some (probably Swedish) recipes for the pickled herring. The potato can be prepared the way you like it best.
Again, these recipes weren't written by me, I just collected them from the internet!
Summer herring (sommarsill)
2 packages of herring for pickling (420 grams each)
1 dl of mayo
3 dl sour cream
1 dl chopped dill
0.5 dl chopped chives
1 can of lumpfish roe (about 80 grams)
Salt and pepper
How to do it:
Get the liquid off the herring (feel free to wash it, it can sometimes turn out a lil too salty if you don't) and cut it into diagonal slices.
Mix mayo, sour cream, dill, chives and roe.
Put the herring into the mix and turn gently (don't break the herring). User salt and pepper to your preference. Protip: Let the herring sit for about a day in the sauce before you serve it. It'll soak up all the flavors really nicely!
Onion herring (löksill)
2 red onions
3 dl water
1 dl vinegar (sometimes it's vinegar essence, 12 %)
2 dl sugar
1 bay leaf
10 pepper corns
1 can/package of herring for pickling (around 400 grams)
How to do it:
Peel and slice the onion. Boil the water with the vinegar/vinegar essence, sugar, bay leaf, pepper corns and onion. Let the syrup you've created cool completely.
Pour the liquid from the herring and wash them, slice them into bite-size pieces and put them in the syrup. Let the herring sit for at least 2 days.
Serve with boiled potatoes, hardbread (Wasa) and cheese (not processed!)
Archipelago herring (skärgårdssill)
2 packages of herring for pickling (around 420 grams)
2 dl crème fraiche
2 dl mayo
Zest and juice from half a lemon
Half a teaspoon salt
Two pinches of black pepper
1 dl of chopped dill
Half a dl of chopped chives
1 dl of red lumpfish roe
How to do it:
Rinse the herring and let sit in cold water. After a while, slice the herring into about 1 cm thick pieces.
Mix other ingredients into a bowl, then carefully mix the herring into that.
Let sit for at least 1 hour (preferably more) before serving. Best eaten with boiled eggs and potatoes!
Besides these I also found some Danish and Polish recipes, but I'm interested in the Swedish one, so if you know anything more about preparing the Sill och Potatis, or at least the herring from it, than please don't hesitate to share the recipe with me.
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