Pickled fried herring with red onion and rye bread 'Tore Wretman–style' (Stekt inlagd strömming på Tore Wretmans vis) from The Swedish Cookbook: Lagom Flavors for the Modern Kitchen (page 109) by Niklas Ekstedt

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Notes about this recipe

  • Eat Your Books

    Can substitute sprats (brislings) for fresh herring fillets, and sour cream for crème fraîche; pickles for at least 24 hours, preferably up to 1 week.

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