Entree: Finland – Southern Finland – Silakkapihvit (Pan-fried Baltic herring fillets coated in flour or rye crumbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (450 g) Baltic herring fillets, scaled, pin-boned and patted dry
- 1 cup (120 g) all-purpose flour
- 3/4 cup (75 g) rye breadcrumbs
- 1 tsp (6 g) salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 2 large eggs, beaten (approx. 100 g)
- 4 tbsp (60 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 2 lb (900 g) small boiling potatoes, scrubbed
- 1 cup (240 ml) thinly sliced cucumber (for quick pickles)
- 1/2 cup (120 ml) white vinegar (for quick pickles)
- 1 tbsp (12 g) granulated sugar (for quick pickles)
- 1 tsp (6 g) salt (for quick pickles)
- Fresh dill and lemon wedges for garnish

Instructions

1. Place potatoes in a pot, cover with cold water, add a pinch of salt, and simmer until tender, about 15–20 minutes depending on size. Drain and keep warm.
2. Make quick pickles: in a small saucepan combine vinegar, sugar, and 1 tsp (6 g) salt. Heat until sugar dissolves, remove from heat and pour over sliced cucumbers in a bowl. Set aside to cool.
3. In a shallow dish mix the flour, rye breadcrumbs, 1/2 tsp (3 g) salt, and the pepper. Place beaten eggs in a separate shallow dish.
4. Pat herring fillets dry. Dredge each fillet first in the flour mixture, then dip in the beaten eggs, and press lightly again into the rye breadcrumb mixture to coat.
5. Heat 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Fry the fillets in batches, about 2–3 minutes per side, until golden and crisp. Transfer to a paper towel–lined plate and keep warm.
6. In the same skillet add remaining 2 tbsp (30 ml) butter and the remaining 1 tbsp (15 ml) oil if needed. Add the sliced onion and sauté over medium heat until soft and caramelized, about 8–10 minutes.
7. Serve the golden herring fillets with boiled potatoes, quick pickled cucumbers, caramelized onions, a sprinkle of fresh dill, and lemon wedges.