RECIPE: Fried Herring and Mash Potatoes from the Swedish Club

Fried Herring and Mash Potatoes for Alaska Herring Week for Wednesday Dinner at the Swedish Club. Photo courtesy the Swedish Club.

The Swedish Club, on Dexter Avenue North, is one place you would absolutely expect to find grand herring dishes any time, whether or not it is Alaska Herring Week. So it is no surprise that they are going all in for Alaska Herring Week 2017! Of course, there is the added benefit of Alaska Herring Week coinciding with the Summer Solstice, or as they know it, Midsommar. After all, the longest day of the year is a big deal in a country so far north.

The Swedish Club will feature multiple traditional herring dishes during Alaska Herring Week, beginning with their Wednesday Dinner on June 21st, featuring this lovely Fried Herring and Mash Potatoes! And here is the recipe, should you like to try making it at home! (And stay tuned for more of their featured herring dishes.)

RECIPE: Fried Herring & Mashed Potatoes

For 4 servings, you’ll need:

  • 8 fillets of Herring
  • 1/2 tsp salt
  • 1 pinch of white pepper
  • 1/2 cup dark rye flour
  • 1-2 tbsp butter for frying
First, brine the herring fillets in this mixture:
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • Brine for 2-3 hours and pour off

Rinse the Herring and pat dry with paper towels. Salt and pepper the fish and dip both sides in the rye flower.Fry the Herring a couple of minutes on both sides in butter. Serve with mash potatoes, lingonberry jam, vegetables or small salad.

•••

If there are leftover fried Herring, you can pickled it with this brine:

  • 1/2 cup white vinegar
  • 1 cup sugar
  • 1.5 cup water
  • 2 bay leaves
  • 5 whole allspice
  • 1 sliced yellow onion
  • 1 sliced carrot

Heat up all ingredients except the vegetables until sugar has dissolved. Let it cool down a bit before adding the onion and carrot. Pour it over the fried Herring. It will keep for at least a week in an airtight container in the fridge, and you can enjoy the Herring on dark rye bread or Hardtack
(Crackers). It’s a perfect lunch on a hot summer day.

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