Strömming i Smör

Strömming — the small Baltic herring found throughout Scandinavia — is a cornerstone of Swedish food culture. Pan-fried in browned butter until the skin crackles and served with dill pickles and rye bread, this late-night staple has been feeding Stockholm's late workers from harbour-side food trucks for over a century.

Serves: 4

Ingredients

• 800g (1¾ lb) fresh Baltic herring fillets, butterflied (or sprats or small sardines)
• 100g (¾ cup) rye flour
• 1 tsp fine salt
• ½ tsp white pepper
• 80g (5½ tbsp) unsalted butter
• 2 tbsp (30ml) vegetable oil
• 4 tbsp (60ml) soured cream
• 4 slices rye crispbread (knäckebröd)
• 2 tbsp finely chopped fresh dill
• 1 small red onion, thinly sliced
• Dill pickles (cornichons), to serve
• Lemon wedges, to serve

Instructions

1. Pat the herring fillets dry with kitchen paper. Mix the rye flour, salt and white pepper in a shallow tray. Press each fillet skin-side-down into the flour, shake off excess, then coat the flesh side lightly.
2. Heat a large, heavy frying pan over high heat. Add the oil and half the butter. When the butter foams and begins to turn golden-brown and smell nutty (about 2 minutes), lay in the herring fillets skin-side-down in a single layer — work in batches to avoid crowding.
3. Fry for 2–3 minutes without moving, until the skin is crisp and deep golden. Flip carefully and cook a further 1–2 minutes. Transfer to a warm plate. Repeat with remaining fish, adding fresh butter for each batch.
4. Spoon the brown butter from the pan over the finished fish.
5. Serve the strömming on or alongside rye crispbread, topped with soured cream, red onion rings and fresh dill, with pickles and lemon wedges on the side.

Cook's Notes: Rye flour gives a more robust crust than plain flour and complements the richness of the fish. Butterflied herring are sold open and flat with the backbone removed — ask your fishmonger to prepare them. The smoking strömming trucks of Södermalm traditionally serve with mustard too.