Herring filled with Horseradish Served with a Capers Creme

A2

Portions: 4

Type of dish: Main

Cooking time: 30 min

Difficulty: Medium

Main ingredient: Fresh herring, potatoes

<2 days

“This is a typical Swedish dish with a flavour of horseradish. Serving fried herring with new potatoes and a cold creme is very ‘archipelago’ ”
Ingredients
  New potatoes
0,2 l Creme fraiche light
0,2 l Milk or
long-lasting milk
600 g Fresh herring fillets
125 g Cream cheese
  Horseradish
 0,2 l Rye flour
  Salt and black pepper
  Butter, for frying
2 tblsp Capers
2 tblsp Dijon mustard
   
   
   
   
   
   
   
   
   
Cooking

1. Put potatoes on the boil.

2. Mix creme fraiche, capers and mustard. Put aside.

3. Spread cream cheese on one of the inner sides of the herring fillets and close them. Turn in rye flour, salt and pepper mix. Fry until golden in butter (not oil), 2 minutes per side.

4. Serve with new potatoes and the capers creme. You can also serve with mashed potatoes.