Entree: Estonia – Central Culinary Region – Praetud Räimed (Pan-fried Baltic herrings served with boiled potatoes and dill sour cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 8 whole Baltic herrings, approx. 3 oz (85 g) each, gutted and pin-boned if desired
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil or light frying oil
- 1.5 lb (680 g) small new potatoes
- 1/2 cup (120 g) sour cream
- 2 tbsp (8 g) fresh dill, finely chopped, plus extra for garnish
- 1 tsp (5 ml) lemon juice
- Lemon wedges for serving

Instructions

1. Rinse whole herrings under cold water and pat dry with paper towels; if desired, remove heads and backbone to partially fillet but keep as whole pieces.
2. Place flour in a shallow dish and season with 1 tsp salt and 1/2 tsp pepper. Dredge each herring in the seasoned flour, shaking off excess.
3. In a large skillet over medium heat, heat butter and oil until shimmering. Add herrings in a single layer (work in batches if needed) and fry 2–3 minutes per side until golden and crisp and cooked through. Transfer to a plate lined with paper towels and keep warm.
4. Meanwhile, place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until tender. Drain and keep warm.
5. For the dill sour cream, combine sour cream, chopped dill, lemon juice, and a pinch of salt and pepper in a small bowl; taste and adjust seasoning.
6. To serve, arrange boiled potatoes and fried herrings on plates, spoon dill sour cream alongside or over the potatoes, garnish with extra dill and lemon wedges, and serve immediately.