Warm Herring Entree or Luncheon
Submitted by LORIWARREN
Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is proper Scandinavian comfort food. Salted herring layered between thin slices of potato and red onion, bathed in cream, topped with breadcrumbs and butter, then baked until the top is golden and bubbling.
It’s the kind of simple, satisfying dish that has fed Nordic families for generations. No fancy techniques, no long ingredient lists. Just good layering, a hot oven, and patience.
Serve it as a warm lunch or a light supper alongside a green salad and crusty rye bread.
Chef Tips
- Rinse the salted herring well in cold water to remove excess salt before layering.
- Slice the potatoes and onions as thin as you can so they cook through evenly and meld together with the cream.
- Don’t fill the cream all the way to the top. Leave about an inch so it doesn’t bubble over in the oven.
- The breadcrumb and butter topping should be scattered in small lumps, not a smooth layer. The uneven bits crisp up into the best crunchy bites.
Ingredients
Directions
Rinse the herrings in cold water and cut the tails.
Peel potatos and cut in thin slices.
Peel onions and cut in thin slices as well.
Take a heat-resistent dish and put in a layer of potatos.
Then a layer of herrings.
Start with potatos and end with potatos. Put pepper on every layer.
Put in the cream until appr. 1 inch from the top. Put on the breadcrumbs and spread little lumps of butter on top.
Put in a warm - 200 celsius - oven for about 40 minutes until the top is brown.
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