Cooking trip – Sweden: herring – Watch the full show

The star of the Swedish buffet: smoked herring
To celebrate Midsommar, the summer solstice, one dish is always on the Swedish table: smoked herring with herbs. Our journalist Alara Bordier went to meet chef Lisa Lönner who introduced her to the traditions of this celebration and introduced her to the recipe for this Swedish-style herring. Pierre Raffard, food geographer, explains to us the importance of herring in Swedish gastronomy, the tradition of the Swedish buffet called smörgÃ¥sbord and the country’s regulations governing the consumption of alcohol and sweets.

A taste of the country: Agneta, a Swede in Paris
Direction Paris, where Agneta, born in Sweden, has set down her suitcases. She prepares Swedish meatballs. She tells us about Swedish food, the different meatballs around the world and her Swedish grocery store which takes her back to a little part of her country of origin.

To your pots!
For those with a sweet tooth, we offer you a smoked herring recipe, easy to reproduce at home. Put on your most beautiful apron!

 

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The recipe for herring smorgasbord

 

Ingredients for 2 people:

 

6 herring fillets

30 g de sucre

25 cl of white wine vinegar

4 large potatoes

2 bunches of fresh basil

A few sprigs of rosemary

A few sprigs of dill

5 cl of cider vinegar

 

Étapes de préparation : 

 

Mix 20 cl of water with 20 g of sugar and white wine vinegar.

 

Pour the mixture over the herring fillets and marinate them in the fridge for 1 hour.

 

Meanwhile, cook the potatoes for 25 minutes in salted water.

 

Light the smoker, then place the herrings on a grill over high heat for about 10 minutes.

 

Pesto : 

 

Mix 10 cl of olive oil, fresh basil, rosemary, dill, 10 g of sugar and cider vinegar.

 

On 2 plates, serve the herring drizzled with pesto.