Entree: Estonia – Silgusoust (Warm Estonian cream-and-herring stew with potatoes and dill)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (450 g) Baltic herring fillets, cleaned and pin-boned
- 1 tbsp (15 ml) salt (for soaking if using salted herring)
- 4 cups (950 ml) water or light fish stock
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (1.5 cm) cubes
- 2 tbsp (30 ml) butter
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 2 bay leaves
- 6 whole allspice berries
- 1/2 tsp (2.5 g) black pepper, ground
- 1 cup (240 ml) sour cream
- 2 tbsp (30 ml) white vinegar or cider vinegar
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- Lemon wedges for serving
- Dark rye bread for serving

Instructions

1. If using salted herring, rinse fillets briefly and soak in 4 cups (950 ml) cold water with 1 tbsp (15 ml) salt for 30–60 minutes, changing the water once; drain and pat dry. If using fresh herring, skip soaking.
2. In a large saucepan, bring 4 cups (950 ml) water or light fish stock to a simmer with bay leaves, allspice, and half the black pepper.
3. Add the potatoes and simmer gently 8–10 minutes until just tender; remove potatoes with a slotted spoon and set aside in a warm bowl.
4. In a skillet over medium heat, melt 2 tbsp (30 ml) butter and sauté the onion, carrot, and celery until softened and beginning to color, about 6–8 minutes.
5. Add the sautéed vegetables to the simmering stock. Add the herring fillets and poach very gently 3–5 minutes until the fish is opaque and flakes easily.
6. Remove the herring to a plate; shred larger pieces into 1–2 inch (2.5–5 cm) portions if desired. Discard bay leaves and whole allspice berries from the stock.
7. Stir 1 cup (240 ml) sour cream and 2 tbsp (30 ml) vinegar into the hot cooking liquid; heat gently—do not boil—to combine and thicken slightly. Taste and adjust seasoning with remaining black pepper and a little salt only if needed.
8. Return potatoes and herring to the pot, fold in 2 tbsp (8 g) chopped fresh dill and 1 tbsp (15 ml) parsley if using, and warm through for 1–2 minutes.
9. Serve Silgusoust hot in bowls, garnished with extra dill and lemon wedges, accompanied by slices of dark rye bread.