Quick Weeknights · Swedish
Stekt Strömming
Pan fried Baltic herring fillets with a golden crust, served traditionally with creamy potato mash.
Why This Works
The nuttiness of the rye flour creates an exceptionally crispy crust for the tender herring.
The Upgrade
Sandwich two fillets together with a layer of fresh dill in between before dredging.
Chef's Secret
Michelin TechniqueEnsure the herring is patted completely dry before breading; moisture is the enemy of a crisp crust.
Ingredients
Total time including resting: 25 min
Directions
Dredge the herring fillets lightly in the rye flour, shaking off excess.
3 minMelt butter in a large pan until it foams.
2 minLay the fillets flat in the hot butter.
1 minFry until deeply golden and crispy on the flesh side, then flip.
4 minFry on the skin side until crisp.
3 minRemove from pan and sprinkle with fresh dill immediately.
1 minServe hot with a dollop of cold sour cream and lemon wedges.
1 minWine Pairing
Chablis Premier Cru
White Wine
The BottleLouis Michel & Fils Montmain
This wine's intense minerality and crisp citrus spine are designed to cut through fried fish and heavy potato mash. It provides a sharp, sophisticated counterpoint to the golden, crispy crust of the herring.
Nutrition per Serving
390
calories
30g
protein
12g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dill Pickles
Briny, acidic pickles are a traditional necessity to cut through the richness of the fried herring.
Ingredients
Directions
Slice the cucumbers into thin, uniform rounds.
Combine vinegar, water, salt, and sugar in a small saucepan over medium heat; stir until solids dissolve.
Place cucumbers, dill, mustard seeds, and garlic into a sterilized glass jar.
Pour the hot brine over the cucumbers, ensuring they are fully submerged.
Seal the jar and allow to cool to room temperature.
Refrigerate for at least 15 minutes before serving to ensure a crisp, sharp bite.
Side Dish
Steamed Green Peas
Sweet, tender peas provide a bright pop of color and a mild sweetness that rounds out the plate.
Ingredients
Directions
Bring a small saucepan of water to a gentle simmer; do not reach a rolling boil.
Place a perforated steamer insert over the water and add the peas in an even layer.
Cover tightly and steam for exactly 3 minutes until tender but vibrant and bright green.
Transfer the peas immediately to a warmed bowl to halt the cooking process.
Toss gently with the butter, fleur de sel, and white pepper until evenly coated.
Finish with the fresh chervil and lemon zest before serving alongside the Strömming.
Member Reviews
How did it turn out?
Rate this recipe
This Stekt Strömming came out incredible. The chef's secret tip is worth the price of admission.
Genuinely can't believe how easy this was for how good it tasted.
Really enjoyed this. I'd add a touch more acid next time, but very solid.