Herring and summer are like made for each other! Serving herring as a light lunch or make a starter with your favorite herring and some new potatoes – it’s perfect this time of the year. Nibbling on a piece of herring alongside with an ice cold beer while waiting for the barbeque to get warm – need I say more… It´s simply the ideal summer snack.
I guess it´s the simplicity that makes these small pickled fishes so perfect in the summer. I mean just open a jar of your favorite flavored herring and serve it alongside new potatoes, crisp bread or rye bread and cheese. This time of the year people are busy working on their tan, reading good books, going out for long walks in the forest and just doing nothing. In other words; there isn’t much time for cooking and that’s why herring suits so well in the summer. And remember – there will be plenty of time in front of the stove during the dark part of the year.
A few weeks ago we were celebrating Midsummer; and obviously there was herring involved. I cooked up two different herring recipes which I now will share with you.
Åsa´s Horseradish Herring
This recipe comes from Åsa who is an old neighbor and a close friend to my family. Adjust the amount of horseradish after your own liking. Those who want a kick may be generous with the horseradish, while those who would like a milder version simply is gentler with the powerful stuff.
1 package pickled herring (5-minuterssill)
½ red onion
2 dl Greek style yoghurt
½ dl mayonnaise
½ bunch dill
½ tsp vinegar (12 %)
1 tsp honey
How to do:
Drain the herring and wipe it off on a kitchen towel. Cut the filets of herring into 8-10 pieces. Peel and finely slice the red onion and chop the dill. Combine yoghurt, mayonnaise, herring, onion, dill, honey and vinegar in a bowl. Peal and finely grate the horseradish. Add horseradish, black pepper and salt after your own liking. But be careful with the salt since the herring is quite salty in itself.
Matjes Herring with Capers, Lemon and Crispy Rye Bread
Matjes herring is aged in barrels for a couple of days before it is preserved in tins with a special spice blend including cinnamon, allspice and clove. The salty, spicy flavor works great with the fresh savory yoghurt and the crispy rye bread.
1 packaging matjes herring (Matjessill)
1 ½ dl Greek style yoghurt
½ dl mayonnaise
1 tbsp capers
½ lemon, zest only
½ bunch chives
4 slices rye bread
How to do:
Drain the herring and wipe it off on a kitchen towel. Cut the filets of herring into small chunks. Finley chop the chives and dill. Drain the capers and roughly chop them. Zest half a lemon, but avoid the white, bitter pieces just under the skin. Combine the herring, yoghurt, mayonnaise, capers, lemon zest, chives and dill in a bowl. Add black pepper and salt to taste.
Blitz the bread in a food processor until crumbly. Fry the bread in a pan with some butter until crisp and golden. Let the bread crumbs cool down on a kitchen towel.
Fill 6-8 small glasses with the herring. Divide the bread crumbs on top and garnish with chives, finley sliced radishes and a lemon wedge.