Best Sillgratin Swedish Herring Casserole Recipes
INLAGD SILL - SCANDINAVIAN PICKLED HERRING
Overnight soaking not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time P2DT5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak herring overnight.
- Drain; skin and remove all bones.
- Mix vinegar, pepper, sugar, crushed peppercorns and pour over herring.
- If the vinegar is very strong, dilute with water.
- Let stand for a few hours.
- When serving, cut into 1/2 inch wide strips diagonally across fish and arrange on a dish to look like a whole fillet.
- Garnish with minced onion.
Nutrition Facts : Calories 23, Sodium 0.6, Carbohydrate 4.7, Fiber 0.1, Sugar 4.3, Protein 0.1
JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)
I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."
Provided by Engrossed
Categories Potato
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
- Preheat oven to 400.
- In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
- Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
- Bake the casserole on the middle rack for 10 minutes.
- Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
- Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
- Great served with anything that goes well with a potato side dish.
Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3
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