I find myself craving this every time I visit Stockholm. Perfectly fried herring on crisp-bread, served with remoulade sauce and red onions. One of my favorite places in my native city is the cosmopolitan market hall Hötorgshallen, situated in the very center of the Swedish capital. Downstairs, in the corner, there is an unpretentious restaurant that has served fried herring like this for as long as I can remember. Accompanied by a cold beer, it is the perfect light lunch.
From my cookbook NORTH – Scandinavianish Cooking.
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Fried Herring on Crispbread with Remoulade
- Total Time: 20 minutes
- Yield: Serves 4
Description
I find myself craving this every time I visit Stockholm. Perfectly fried herring on crisp-bread, served with remoulade sauce and red onions.
Ingredients
- 4 fresh herring filets
- 1 lemon
- 2/3 cup (150 g) organic butter
- Salt and pepper, to taste
- 1/4 cup (30 g) flour
- 2 tbsp oil
- 1 red onion, sliced
- Dill, for garnish
- Remoulade sauce (see On The Side)
- 4 slices of good crispbread
Instructions
Pat dry the herring filets.
Pour flour onto a plate and coat each filet generously.
Heat 2/3 cup of organic butter and 2 tbsp of oil in a hot skillet over medium heat.
Fry the herring filets for a few minutes on each side until golden and cooked through.
Serve the herring on crispbread, with dill, lemon and remoulade sauce (see On The Side).
Notes
The 2 tbsp of oil raises the smoke point so the butter can get properly hot without burning. Drizzle some from the pan over the finished plate.
Remoulade is a mild mustardy mayonnaise-based sauce; there is a recipe for it in the On The Side chapter of NORTH.
Serve it on crispbread with sliced red onion, dill and lemon. This is a light lunch, not a dinner plate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Recipes
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Fat: 47 g
- Carbohydrates: 13 g
- Protein: 19 g
Frequently Asked Questions
Why add oil to the butter?
The 2 tbsp of oil raises the smoke point so the butter can get properly hot without burning. You still get the butter flavor, and there is enough of it that you can drizzle some from the pan over the finished plate.
What is remoulade?
A mild, mustardy mayonnaise-based sauce that turns up all over Danish and Swedish cooking. There is a recipe for it in the On The Side chapter of NORTH.
What do I serve it on?
Crispbread, with sliced red onion, dill, lemon and the remoulade. It is a light lunch rather than a dinner plate — Kalle describes eating it exactly this way at the Hötorgshallen market hall in Stockholm.
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