Pairs of small Baltic herring fillets sandwiched with dill, coated in rye breadcrumbs, and pan-fried golden in butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: fresh dill, lemon wedge
Accompaniments: boiled new potatoes, dill sauce
Instructions
-
1
Open herring fillets flat, skin side down. Season with salt, pepper, and chopped dill.
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2
Place a second fillet on top, skin side up, making a sandwich.
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3
Dip each herring sandwich in beaten egg, then coat in rye breadcrumbs.
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4
Fry in butter over medium heat for 3-4 min per side until golden and crispy.
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5
Drain on paper towels. Serve hot with boiled new potatoes and dill sauce.
Did You Know?
The Helsinki Baltic Herring Market, held every October since 1743, is the oldest traditional event in Helsinki.
Chef's Notes
Equipment Tips
- skillet
- shallow dishes
- paper towels
Garnishing
fresh dill, lemon wedge
Accompaniments
boiled new potatoes, dill sauce
The Story Behind Silakat
Baltic herring (silakka) is the most important fish in Finnish culinary history. For centuries it sustained coastal communities through long winters. The tradition of sandwiching two fillets with dill before frying is uniquely Finnish. The annual Helsinki Baltic Herring Market celebrates this heritage every autumn.
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