Helén Hägglund

This is how you make fermented herring casserole in Helén Hägglund’s style.

6 servings
Oven temperature 200°C

INGREDIENTS

  • 10-12 fermented herrings
  • 4 yellow onions
  • 8 boiled almond potatoes
  • Butter

FOR THE EGG MIXTURE

  • 4 eggs
  • 3 dl milk
  • Salt & pepper

FERMENTED HERRING CASSEROLE IN HELÉN HÄGGLUND’S STYLE

(Our salter André’s mother)

METHOD

Rinse the herrings, clean and fillet them. Peel and chop the onions. Fry the onions in butter until soft without browning. Peel and slice the boiled almond potatoes. Place the onion at the bottom of a greased ovenproof dish. Place the herring fillets on top and then cover with the potato slices.

Whisk together the ingredients for the egg mixture and pour it over the potatoes in the dish. Bake in the oven at 200°C for about 40 minutes or until the mixture has set and the casserole has a nice color.

Serve with flatbread, butter, spiced cheese and beer.

JOHANBERLIN, SALTÖR

6 servings
Oven temperature 200°C

INGREDIENTS

  • 10-12 fermented herrings
  • 4 yellow onions
  • 8 boiled almond potatoes
  • Butter

FOR THE EGG MIXTURE

  • 4 eggs
  • 3 dl milk
  • Salt & pepper

FERMENTED HERRING CASSEROLE IN HELÉN HÄGGLUND’S STYLE

(Our salter André’s mother)

METHOD

Rinse the herrings, clean and fillet them. Peel and chop the onions. Fry the onions in butter until soft without browning. Peel and slice the boiled almond potatoes. Place the onion at the bottom of a greased ovenproof dish. Place the herring fillets on top and then cover with the potato slices.

Whisk together the ingredients for the egg mixture and pour it over the potatoes in the dish. Bake in the oven at 200°C for about 40 minutes or until the mixture has set and the casserole has a nice color.

Serve with flatbread, butter, spiced cheese and beer.

6 servings
Oven temperature 200°C

INGREDIENTS

  • 10-12 fermented herrings
  • 4 yellow onions
  • 8 boiled almond potatoes
  • Butter

FOR THE EGG MIXTURE

  • 4 eggs
  • 3 dl milk
  • Salt & pepper

FERMENTED HERRING CASSEROLE IN HELÉN HÄGGLUND’S STYLE

(Our salter André’s mother)

METHOD

Rinse the herrings, clean and fillet them. Peel and chop the onions. Fry the onions in butter until soft without browning. Peel and slice the boiled almond potatoes. Place the onion at the bottom of a greased ovenproof dish. Place the herring fillets on top and then cover with the potato slices.

Whisk together the ingredients for the egg mixture and pour it over the potatoes in the dish. Bake in the oven at 200°C for about 40 minutes or until the mixture has set and the casserole has a nice color.

Serve with flatbread, butter, spiced cheese and beer.

HELÉN HÄGGLUND