Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


Navigate / search

Sotare on the barbecue

It is minus eight degrees  Celcius in Skåne and the snow is  covering the entire ground around my cottage. The Swedish winter is here to stay and what to do, but to arrange a perfect perfect winter barbecue.

Normally I tend to bring out the barbecue the in March and it grill some a hot dogs, but this year we decided we couldn´t wait unti March. Today it´s the 25th of January and it is a record for me . And I realize that from now on I will barbecue year round.

On my way to the cottage yesterday I bought my favorite fish – herring. Cheap, good, and beautiful to look at. Pickled herring’s high on my Scandinavian food list and today I wanted to do a classic – Sotare. You could translate it to blackened herring, but it really is the same name as for a chimney sweep.

Normally, you fry the herring, with back bone, in a dry pan and blacken it down firmly, but with a fantastic winter wonderland out here in the woods, it was an obvious choice to take out the grill.

Then I thought of the nordick classic “renklämma” wich is flatbread with meet from reindeer and as I currently am in love with flatbread … why not a Sotarklämma? With creamy almond stomp and lingonberries, this is a real treat. Nordic street food at its best! To drink? Cold milk or a frothy beer.

Here you go!

2 people

400g herring
0.5 cups sea salt
1 tbsp olive oil
2 cups cranberries
2 tablespoons sugar
6 Almond potatoes
4 cups milk
salt flakes
1 bunch parsley
1 onion
a knob of butter
2 tablespoons butter
juice of lemon
4 whole wheat flatbread

1. Cut the fins of the herring and put them in a bag with 0.5 cups salt flakes. Let be in the fridge for an hour. Rinse off and turn them around in a tablespoon of olive oil.
2. Mix cranberries and sugar and stir until the sugar has dissolved.
3. Light the grill about an hour before you grill.
4. Peel and dice the potatoes, boil soft in milk with a pinch of salt. Strain and save the milk.
5. Coarsely chop the parsley.
6. Fry the onion in the butter until it becomes soft and caramelized.
7. Crush potatoes coarsely. Mix in parsley, 1 tablespoon milk from the milk you boiled the potatoes in, one tablespoon butter, onions and salt.
8. Mix butter dill salt and a little lemon. Spread on four flatbread.
9. Put the herring, two by two with the meaty side against each other and put them on a gridiron. Grill for about 3 minutes on each side until they become really grilled.
10. Serve flatbread with dill butter, mashed potatoes, sotares and lingonberries.

Nordic cuisine at its best!


Print Friendly

Pernilla Elmquist

Leave a comment


email (not published)