This elegant Scandinavian side dish features tender matjes herring fillets that are gently steamed until “melted” and silky, served alongside firm boiling potatoes. The herring is poached indirectly by placing it on a plate inverted over the simmering potatoes, allowing it to heat through without breaking apart. The dish is finished with nutty browned butter poured over the fish, while the potatoes are kept separate to maintain their texture. Garnished with fresh parsley, crisp radishes, and hard-boiled eggs, this meal offers a beautiful balance of rich, briny seafood and earthy starch. It is perfect for a cozy dinner or a festive holiday table, bringing traditional Nordic flavors to your kitchen with minimal effort.
Sm�ltsill (Melted Herring)
Description
This elegant Scandinavian side dish features tender matjes herring fillets that are gently steamed until "melted" and silky, served alongside firm boiling potatoes. The herring is poached indirectly by placing it on a plate inverted over the simmering potatoes, allowing it to heat through without breaking apart. The dish is finished with nutty browned butter poured over the fish, while the potatoes are kept separate to maintain their texture. Garnished with fresh parsley, crisp radishes, and hard-boiled eggs, this meal offers a beautiful balance of rich, briny seafood and earthy starch. It is perfect for a cozy dinner or a festive holiday table, bringing traditional Nordic flavors to your kitchen with minimal effort.Ingredients
Directions
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Bring the water and salt to a boil in a 2-quart saucepan.
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Add the peeled potatoes and cook uncovered.
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While potatoes cook, select a heatproof plate that fits snugly over the pot as a lid.
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Lay the herring fillets side by side on the heatproof plate.
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Make neat, diagonal slices through the herring every 1/2 inch without cutting all the way through or disturbing their shape.
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After about 10 minutes, test potatoes with a knife; when half-cooked, cover the pot with the plate of sliced herring.
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Continue cooking over medium heat for another 10 to 12 minutes until potatoes are tender and herring is heated through.
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Meanwhile, melt butter in a small saucepan over moderately low heat.
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Cook the butter slowly until it browns lightly and develops a nutty aroma.
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Drain the potatoes and return them to the pan, shaking constantly over low heat for a minute to dry them out.
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Place the herring on a serving plate.
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Garnish the herring with chopped parsley, radishes, and chopped hard-boiled egg whites and yolks.
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Pour the hot browned butter over the herring only.
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Serve the potatoes in a separate bowl alongside the herring.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4881.0mg204%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The herring must not be boiled directly; it is steamed by the vapor from the potatoes. Ensure the plate fits tightly to trap steam.
Matjes herring is delicate. Handle with care when placing on the plate to avoid breaking the fillets.
Brown the butter carefully to avoid burning; it should have a golden color and nutty smell.
Serve immediately while the herring is warm and the butter is liquid.
If you cannot find matjes, young pickled herring can be used, but ensure it is not too sour.
Hard-boiled eggs should be peeled and chopped just before serving to maintain freshness.
