Pernilla’s smoked herring

Pernilla’s smoked herring

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

This is one of the nicest smoked herring dishes we know. We usually serve it with crispbread and a bit of cheese.

Ingredients

Quantity Ingredient
8 smoked baltic herrings, in fillets
1 medium onion
4 medium pickled beetroots
4 tablespoons fresh dill or chives, finely snipped
2 tablespoons white wine vinegar
1/4 teaspoon salt
pinch freshly ground white pepper
3 tablespoons canola or corn oil
2 tablespoons water
2-3 tablespoons horseradish, freshly grated

Method

  1. Pull the skin off the herrings and remove any small bones. Line up a single layer of fillets on a platter, nice and snugly. Peel and finely chop the onion. Finely chop the beetroots.
  2. Place individual rows of onion, beetroot and snipped dill or chives on top of the herring fillets, creating colourful stripes.
  3. Prepare a dressing by blending the vinegar, salt, pepper, oil and – last of all – the water, and pour over. Just before serving, sprinkle with the grated horseradish.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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