| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 559 | 28g | 12g | 50g |
| sugars | fibre | protein | salt |
| 7g | 5g | 35g | 1.3g |
Why I Love Swedish Fried Baltic Herring with Mashed Potatoes
Every now and then, a recipe comes along that reaches right into the deepest crevices of my culinary heart and nestles itself in, forever taking up residence. This Swedish culinary delight, Fried Baltic Herring with Mashed Potatoes, is just such a recipe. Suddenly, I am not just a Californian food enthusiast but also an eager explorer of international cuisines and tastes.
Reeling in the Bounties of Baltic
In the vast culinary landscape, seafood often presents a unique opportunity to explore flavors and textures that are evocative of the ocean. And what better way to do this than with the vibrant flavor profile of Baltic herring? With its buttery texture and mild taste, it lends beautifully to this recipe. This fish can be sustainably caught off the coast of Sweden, offering a nod to both sustainability and the rich tapestry of Scandinavian cuisine.
A Twist on Comfort Food
Indeed, the harmonious marriage of the fried Baltic herring with the comforting creaminess of mashed potatoes proves irresistibly appealing. There’s something incredibly comforting about the humble potato, and when whipped up with rich, warm milk and velvety unsalted butter, it offers the perfect counterpoint to the crispy, lightly breaded herring fillets. This dish’s simplicity belies its flavor depth, demonstrating that less can indeed be more.
I borrowed this recipe’s concept from Chef Marcus Samuelsson. Born in Ethiopia, raised in Sweden, and now based in New York, this acclaimed chef continually inspires me with his ability to fuse culinary traditions and ideas. The touch of lingonberry jam gives the dish a delightful tartness, reminiscent of Samuelsson’s style. Although it’s optional, I find it adds an extra bit of verve and color to the whole dish.
That being said, I love how easy it is to personalize the Fried Baltic Herring with Mashed Potatoes. It not only allows my California roots to shine (I love adding a sprinkle of fresh dill harvested from my own garden) but also humbly stands as a testament to the universally comforting power of food.
What You’ll Need
- 2 pounds of Baltic herring fillets
- 2 cups of whole milk
- 4 tablespoons of all-purpose flour
- 2 cups of bread crumbs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of canola oil
- 2 tablespoons of unsalted butter
- 8 large potatoes
- 1/2 cup of warm milk
- 4 tablespoons of unsalted butter
- Salt and pepper to taste
- Chopped fresh dill for garnish
- 4 tablespoons of Lingonberry jam (optional)
Method
Step One
Start with preparing the herring. In a large bowl, soak the Baltic herring fillets in 2 cups of whole milk. Leave them to soak for about 2 hours, then drain and pat dry.
Step Two
In one bowl, combine the all-purpose flour, salt, and black pepper. In another bowl, place the bread crumbs. Dip each fillet first in the flour mixture, making sure it is fully coated, and then in the breadcrumbs. Press firmly to make sure the crumbs adhere. Set the prepared fillets aside.
Step Three
In a large frying pan, heat the canola oil and 2 tablespoons of unsalted butter over medium-high heat. Once hot, add the herring fillets, working in batches if necessary to avoid overcrowding the pan. Cook each side for about 3 to 5 minutes, until golden brown. Once cooked, transfer the fillets to a paper towel-lined plate to remove excess oil.
Step Four
While the herring is cooking, you can start cooking the potatoes. Peel and quarter the potatoes, then place them in a large pot full of cold water. Bring the water to a boil, and cook the potatoes until they are fork tender, about 15 to 20 minutes.
Step Five
Drain the potatoes and return them to the pot. Add the warm milk and 4 tablespoons of unsalted butter. Mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste, then set them aside and keep warm until you are ready to serve.
Step Six
To serve, divide the mashed potatoes and herring fillets among the serving plates. Garnish with fresh dill, and serve with Lingonberry jam on the side, if desired.
