It’s Midsummer today and I thought you would enjoy taking part some of the Swedish Midsummer food served in almost every home.
Midsummer derived from the Viking age and it is always in a Friday at the end of the month of June.
Fried pickled herring
10 herring fillets adjusted
2 eggs
3 cups cream
4 cups rye meal
1 red onion sliced
2-3 laurel
1 carrot thinly sliced
white peppercorns
1 tablespoon butter
2 tablespoons olive oil
PICKLE (1-2-3LAG)
100ml vinegar
200ml sugar
300ml water
Mix eggs and cream / milk in a bowl and add the fillets. Let it sit overnight. Turn the fillets in coarse rye flour and fry them in butter and oil with meat side down first.
Let the fillets then drained. Make the law by whisking together the ingredients.
Share fillets in half to less flounders. Layer the onion and carrot into the bowl with the spices. Then turn over the law. Place a plate over the pickled herring and leave for about 1 day before serving.
-
Follow
Following
Already have a WordPress.com account? Log in now.
DINNER BANK 
Hi Maria,
Just to let you know that this Herring likes your herring recipe very much! Best wishes,
James
LikeLike
Hi Herring
Thats great! Im happy to hear that 🙂 Just so you know you will find lots of herring here on my blog already 😉 I love herrings 😉
LikeLike
You just made me homesick. I’m Danish 🙂 I SO miss herring.
Glædelig midsommer!
LikeLike
Jag förstår du saknar Danmark en dag som denna. ❤ They dont have herring where you live now?
Glad Midsommar och god fortsättning. 🙂
LikeLike
Tak 🙂 Herring is not a big thing in Colorado, US. I so miss rye bread with different kinds of herring.
LikeLike
Danish ryebread is fantastic so I can imagen you miss it. My kids always wants this when they come home from UK. 🙂
LikeLike
I love herrings – never thought of frying the cured ones though, this is a great idea and the pics look beautiful.
LikeLike
Thank you 🙂 This dish I had a lot in my childhood and its always brings back childhood memories when I having it 🙂
LikeLike