Christmas is around the corner and I have to pickle my Christmas herring. Lately I have been working a lot with Nordic Street Food and have not had the luxury of planning that much, so what do you do … Well, you use whatever you have at home.
Did you think that I had pickled enough for this year …? Oh no!! It’s almost Christmas, I have a thousand things to do, but to pickle herring … there´s always time for that in my Scandinavian kitchen. It is NOT a clichée…I love pickled herring and could live only on that…and some “knäckebröd”.
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.
ummer and Matjessill – Pickled Herring – go together like nothing else. It´s for me, the ultimate summer taste. I love the spicy fish and getting more and more fond of each year that passes.
How to make a truly Nordic fish soup? I wanted to make a Nordic fish soup for a catering event and started thinking. A classic seafood soup for me is indeed a French bouillabaisse with a aioli, but it doesn´t sound very Nordic.
I’m in love. With cured arctic char. The elegant, beautiful little salmon fish , is quite different from that slightly boring cousin from the country – the “regular” salmon. Nothing wrong with the cousin from the country, but the arctic char with its redder meat becomes so much yummier I think.
A week ago, a huge cod was delivered to my doorstep. A Skrei to be exact. It was Norwegian Sjömatråd, which announced a competition for a number of food bloggers, to create “The best Swedish Skrei recipe” ever, and of course I wanted to be part of this challenge.
I’ve got myself a mentor! And not just any mentor, but one of our greatest Swedish chefs who trained many of today’s top chefs, such as Daniel Berlin – Thomas Drejing.
I love to pickle herring, and a Swedish Christmas dinner wouldn´t be right without it.
To pickle herring is a favorite activity of mine before Christmas. As I´ve said before, I don’t do it often enough and when I do, I do the same old recipes as always. Herring from Brantevik for example is always part of my Christmas dinner, but this year I feel like experiment a bit….go wild and crazy if you will.