Entree: Sweden – West Coast Sweden – Silltallrik (Assorted pickled and marinated herring served with potatoes, crispbread, and traditional condiments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) small new potatoes
- 6 pickled vinegar herring fillets, approx. 8 oz (225 g)
- 6 mustard-marinated herring fillets, approx. 8 oz (225 g)
- 6 creamy dill herring fillets, approx. 8 oz (225 g)
- 4 hard-boiled eggs, approx. 8 oz (230 g)
- 6 slices (or pieces) crispbread (knäckebröd)
- 1 cup (240 g) sour cream
- 1/2 cup (120 g) crème fraîche
- 1 small red onion, thinly sliced, about 3 oz (85 g)
- 1/2 cup (15 g) fresh dill, chopped
- 2 tbsp (30 ml) chopped chives
- 4 tbsp (60 g) unsalted butter, softened
- 1 lemon, cut into wedges
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Place the new potatoes in a pot, cover with cold salted water, bring to a simmer and cook until tender when pierced, about 15–20 minutes depending on size. Drain and let cool slightly, then peel if desired.
2. While potatoes cook, arrange the three styles of herring on a large platter or individual plates: vinegar herring, mustard herring, and creamy dill herring. Keep jar brine drained if preferred.
3. Halve or quarter the warm potatoes and arrange them alongside the herring. Place crispbread pieces, hard-boiled eggs (halved), and lemon wedges on the platter.
4. In a small bowl, mix sour cream and crème fraîche; season lightly with salt and pepper. Spoon this onto the platter or serve in a bowl for guests to add as desired.
5. Scatter thinly sliced red onion, chopped dill, and chives over the herring and potatoes. Dot the potatoes with softened butter and finish with a grind of black pepper.
6. Serve immediately as a composed silltallrik for sharing: guests take a bit of each herring with potato, crispbread, a spoonful of cream, and herbs. Leftover herring can be stored refrigerated in its brine.