I find myself craving this every time I visit Stockholm. Perfectly fried herring on crisp-bread, served with remoulade sauce and red onions.

Units

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).

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.