Fried Baltic Herring with Mashed Potatoes

Name: Fried Baltic Herring with Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: swedish
Ingredients: 600 g Baltic herring fillets (preferably cleaned with the dorsal fin trimmed); 1 tbsp Dijon mustard; 0.5 dl fresh dill, finely chopped; 1 tsp salt; 2 pinch white pepper, freshly ground; 1 dl coarse rye flour; 50 g butter, for frying; 1 tbsp rapeseed oil, for frying; 900 g floury potatoes (such as King Edward or Russet); 50 g butter; 2 dl whole milk (3%); 1 tsp salt; 1 pinch white pepper, freshly ground; 1 pinch nutmeg, grated; 50 g butter, clarified or browned; 1.5 dl lingonberry preserves (rårörda lingon); 2 pcs lemon wedges

By Culiora

Stekt strömming med potatismos served on a plate, photographed in natural light

A classic Swedish home-cooked dish featuring paired Baltic herring fillets filled with dill and Dijon mustard, dredged in coarse rye flour, and fried golden brown in plenty of butter. Served alongside silky, buttery mashed potatoes, clarified butter, and lingonberry preserves.

Servings: 4
Prep time: 20 min
Cook time: 30 min
Total time: 50 min

Ingredients

600 g Baltic herring fillets (preferably cleaned with the dorsal fin trimmed)
1 tbsp Dijon mustard
0.5 dl fresh dill, finely chopped
1 tsp salt
2 pinch white pepper, freshly ground
1 dl coarse rye flour
50 g butter, for frying
1 tbsp rapeseed oil, for frying
900 g floury potatoes (such as King Edward or Russet)
50 g butter
2 dl whole milk (3%)
1 tsp salt
1 pinch white pepper, freshly ground
1 pinch nutmeg, grated
50 g butter, clarified or browned
1.5 dl lingonberry preserves (rårörda lingon)
2 pcs lemon wedges

Instructions

Peel the potatoes and cut them into evenly sized chunks. Place in a pot with plenty of lightly salted water, bring to a boil, cover, and simmer until tender, about 15–20 minutes.
Rinse the herring fillets briefly under cold water and pat them dry with paper towels. Place half of the fillets skin-side down on a cutting board.
Season the fillets lightly with salt and white pepper. Spread a thin layer of Dijon mustard over them and sprinkle with the chopped dill. Top with the remaining fillets, skin-side up, pairing them together.
Pour the rye flour into a shallow bowl and mix in a pinch of salt. Dredge the paired herring fillets in the flour until evenly coated on both sides, gently shaking off any excess.
Drain the potatoes and return the pot to low heat for about 1 minute to let the steam evaporate. In a small saucepan, heat the milk and 50 g butter until the butter has completely melted.
Mash the potatoes with a potato masher or pass them through a ricer. Gradually whisk in the warm milk and butter mixture until the mash is light and smooth. Season to taste with salt, white pepper, and a pinch of freshly grated nutmeg. Cover to keep warm.
Heat 1 tbsp rapeseed oil and 50 g butter in a large skillet over medium-high heat. Once the foaming subsides, add the herring. Fry for 2–3 minutes per side until the crust is crisp and golden brown, working in batches if necessary so as not to crowd the pan.
Melt the remaining 50 g butter for serving in a small saucepan over medium heat until clarified or lightly browned.
Spoon the warm mashed potatoes and freshly fried herring onto preheated plates. Drizzle with the melted butter and serve immediately with lingonberry preserves and a lemon wedge.