Christmas herring of the year!
Christmas soon and that means I have to pickle my own herring. I don´t have to…but I need to. Want to. Love to. I try to make a new one every year and this year I´m prepping well in advance. But what ….? I love the clear herrings and the one I like best is with onions. Lot´s of it and lots´of crushed allspice … yes quite classic and nothing fussy.
But this year I wanted to make out another herring. Perhaps a creamy one.
Then it suddenly hit me . My favourite herring from last summer, was a pickled herring (Matjesill), beetroot, onion, horseradish, brown butter … inspired by Mathias Dahlgren’s amazing herring I ate at his restaurant Matbaren in Stockholm earlier this year.
Well why not mix it into a creamy sauce?
So I did and my Christmas herring this year is a Christmassy added creamy flavor of my summer appetizer. Without the beetroots but with wonderfully crisp Christmas apples instead.
CHRISTMAS HERRING, APPLES, HORSERADDICH AND BROWNED BUTTER
2 boxes ofMatjesill of fine quality
1 red fresh christmas apple
1 small red onion
lots of dill
1 cup sour cream
2 tablespoons broth from the herring
1 tablespoon browned butter
2 pinches of sea salt
1 teaspoon syrup / honey
1. Pour the broth from the herring and save it. Cut herring in centimeter-sized pieces.
2. Peel and dice the apple nicely. Finely chop the onion and coarsely chop the dill sprigs.
3. Mix the crème fraiche with apple, red onion, dill , broth, melted butter, salt flakes and honey / syrup.
4. Mix in the herring and let it draw overnight.
Serv this with a dark a bit sweet beer and on hard bread.