Creamy herring

Scandinavian cuisine is true winter cuisine. And that means: comfort food. Like this creamy herring with fried baby potatoes by chef Rikard Andersson from Amsterdam coffee-and-brunch bar Scandinavian Embassy. Feel free to have a cup of coffee alongside it. The Swedes do too.

Preparation

Heat the butter in a large frying pan over medium heat for 1–2 minutes until it turns golden brown. Add the potatoes and stir occasionally. Fry the potatoes for 25–30 minutes until golden brown on all sides and cooked through. Move them around from time to time. They may start to ‘crackle’; that’s fine. They’re done when you can easily insert a knife into them. Add a little water if necessary. Then season with sea salt to taste.

Yogurt

Remove any bones from the herring with tweezers or small pliers and cut into pieces of about 2 cm. Fill the kettle and bring the water to a boil. Peel the red onion and cut into thin slices. Peel the garlic and pour the freshly boiled water over it and the onion in a sieve to remove some of their sharpness. Allow to cool slightly. Then finely chop the garlic and mix with the onion and yogurt.

Apple

Mix the yogurt with the herring, leave for 1–2 minutes and taste before seasoning; the herring may already be somewhat salty. Add pepper and salt to taste, plus a pinch of sugar.

Cut the apple into thin round slices. Then remove the core and seeds. Place the apple slices with the herring on Waldkorn crackers and serve the potatoes alongside.

Recipe: Rikard Andersson for Marley Spoon.
Photo: Marley Spoon