No Swedish midsummer without herring. This dish, also called clay pot herring, is a real midsummer favorite in Sweden. With colorful stripes of boiled eggs, red onions and chives, our herring plate is not only good, but also a delight to the eye.
But what is it then that makes this dish so extra good? Well, in our opinion, the secret is that it is served lukewarm. The browned butter together with the salty herring and herbs really makes it sing in your mouth. With the melted butter on the herring simply gets a new and rounder taste.
Where does the name, clay pot herring, come from then? Well, this Swedish dish was originally made on salty herring fillets placed on a clay plate that you put on the pot in which you cooked the potatoes. In this way, the herring became lukewarm!
We serve our warm herring plate with boiled potatoes on the side, but we have also seen varieties where you add smaller pieces of boiled potatoes in stripes. Maybe we should try it next time?Print
Herring plate with eggs and chives
- Servings : 4–6 1x
3 cans of herring
1 finely chopped red onion
1 pot finely chopped chives
3–4 chopped boiled eggs
50–100 g butter
Set the oven to 75 degrees. Cut the herring into smaller pieces, boil the eggs and chop them and chop the onion and chives. Put everything in clear stripes in an oven form. Melt the butter. When the butter has melted completely and has layered, pour off the base and set the butter aside.
Put the oven form in the oven for just over 10 minutes while you brown the butter (just be careful not to burn it). Take the oven form out of the oven and spoon the browned butter over the herring, onion and egg. If it fizz a little when the butter comes on, you know that everything is exactly as it should be. If it does not fizz, we would recommend that the herring mold is left in the oven for a few more minutes.
Decorate with dill and serve with new potatoes.