Pickled herring with new potatoes, sour cream and eggs
The essential Swedish Midsummer plate: pickled herring and matjes herring with freshly boiled dill new potatoes, sour cream, chives and hard-boiled eggs. Crispbread, butter and cheese make it a full meal.
- 25 minTime
- 18 minHands-on
- 4Portions
- ≈ 39 krper portion
- 830kcal per portion
Ingredients for 4 portions
- 1 kgPotato, new potatoes
- 20 gDill
- to tasteSalt
- 4Eggs
- 250 gPickled herring
- 200 gMatjes herring
- 1Red onion
- 3 ½ tbspChives
- 2 dlSour cream
On the side
- 8Crispbread
- 2 tbspButter
- 100 gHard cheese (optional)
Method
- Scrub the new potatoes. Put them in a saucepan with water, salt and half the dill and bring to the boil.
- Boil the potatoes until tender, about 15 minutes.
- Lower the eggs into boiling water and cook for 9 minutes.
- Finely chop the red onion and chives. Arrange the pickled herring and matjes herring on a plate.
- Cool the eggs under cold water, then peel and halve them.
- Drain the potatoes, finely chop the rest of the dill and scatter it over.
- Serve the herring with the warm potatoes, eggs, sour cream, red onion and chives, plus crispbread with butter and cheese.
The cost is estimated from Swedish grocery prices.
