Kaja Sajovic
Matjes herring with red onion and dill by Douglas Tjärnhammar Alm
Herring fillet: 10 pickled matjes herring fillets (about 1 1/2lbs/680g)
Red onion: 2 medium, chopped fine
Dill: 1 cup/225g finely chopped fresh sprigs
Red wine vinegar: 1/4 cup/60ml
Black pepper: Freshly ground to taste
Vegetable oil: 1/2 cup/120ml
New potatoes: optional
A recipe for traditional Swedish soused herring from chef Douglas Tjärnhammar Alm of Stockholm’s Sillkafe.
Rinse herring under cold water and pat dry with paper towels. Cut fillets crosswise into 3/4-inch pieces.
In a 1-quart glass or ceramic crock or bowl arrange some herring in one layer. Top herring with a layer of onions and sprinkle with dill. Layer remaining herring, onions, and dill in the same manner.
In a small bowl whisk together vinegar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Pour dressing over herring mixture.
Chill herring mixture, covered, stirring occasionally, for at least 8 hours and up to 2 days. Serve with boiled potatoes.
