European · Lunch · Dinner
Swedish Pan-Fried Baltic Herring with Mashed Potatoes
Stekt strömming med potatismos
Tender dill-stuffed Baltic herring fillets in a crisp rye crust, pan-fried in a little butter and oil and served on creamy, lighter mashed potatoes with tart lingonberries.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 35% · Fat 40% · Protein 25%
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Ingredients
For 4 servings- 600 g (about 24 fillets)Baltic herring fillets, butterflied, skin on
- 1/2 cup15 gfresh dill, finely chopped
- 1/3 cup40 grye flour
- 1 tsp6 gsalt
- 1/2 tspground white pepper
- 1 tbsp14 grapeseed (canola) oil
- 2 tbsp28 gbutter
- 6 medium800 gfloury potatoes, peeled
- 1/2 cup120 glow-fat milk, warmed
- 8 cups2,000 gwater, for boiling potatoes
- 3/4 cup100 glingonberries, fresh or thawed (optional)
Steps
- 1
Cut the peeled potatoes into even chunks and place them in a pot with the water and half the salt.
- 2
Bring to a boil and simmer for 15-20 minutes until the potatoes are very soft.
- 3
While the potatoes cook, pat the herring fillets dry with paper towel.
- 4
Lay half the fillets skin side down and season them with the remaining salt and the white pepper.
- 5
Scatter the chopped dill over the seasoned fillets.
- 6
Place a second fillet on top of each, skin side up, to make a sandwich.
- 7
Spread the rye flour on a plate and press each herring sandwich into it to coat both sides lightly.
- 8
Heat the oil and 1 tbsp of the butter in a large non-stick frying pan over medium heat.
- 9
Fry the herring in batches for 2-3 minutes per side until golden and the flesh is opaque and flakes easily (63 °C / 145 °F inside).
- 10
Drain the potatoes well and mash them with the warm milk and the remaining 1 tbsp butter until smooth.
- 11
Serve the herring on the mashed potatoes with lingonberries on the side, if using.
Swaps, storage and make-ahead
Swaps
- Use small mackerel fillets or sardine fillets if you can't find Baltic herring.
- Swap the rye flour for plain wheat flour or fine breadcrumbs for a milder crust that is easier to find.
- Make it dairy-free by frying in 2 tbsp more rapeseed oil instead of butter and mashing the potatoes with unsweetened oat milk and a splash of olive oil.
- Replace the lingonberries with lingonberry jam or cranberry sauce if fresh or frozen berries aren't available.
Storage
The fried herring is best eaten fresh while the crust is crisp; refrigerate any leftover fish and mash separately within 2 hours and use within 1 to 2 days, reheating until steaming hot. Don't freeze the cooked fish, though the mashed potatoes can be frozen for up to a month.
Make ahead
Assemble the dill-filled herring sandwiches up to a few hours ahead and keep them covered in the fridge, then coat in rye flour just before frying. The mashed potatoes can be made a day ahead, chilled, and reheated with a splash of warm milk until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishGlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (906 g) | Per 100 g | |
|---|---|---|
| Calories | 526 kcal | 58 kcal |
| Protein | 33.6 g | 3.7 g |
| Carbohydrates | 45.7 g | 5 g |
| of which sugars | 2.9 g | 0.3 g |
| Fiber | 3.9 g | 0.4 g |
| Fat | 23.4 g | 2.6 g |
| of which saturated | 7.1 g | 0.8 g |
| Sodium | 763 mg | 84 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
