Sild meth Surum Rjoma og Graslauk

Sild meth Surum Rjoma og Graslauk Recipe | Authentic Icelandic Herring Dish

Region / culture: Iceland | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Sild meth Surum Rjoma og Graslauk, also known as Herring with Sour Cream and Chives, is a traditional Icelandic dish that combines the rich flavors of herring with the creamy tang of sour cream and the fresh taste of chives. This dish is perfect for a light and refreshing meal or as a tasty appetizer for a gathering.

History

Herring has long been a staple in Icelandic cuisine, as the country is surrounded by rich fishing waters. The combination of herring with sour cream and chives is a classic way to enjoy this fish, with the creamy sauce balancing out the strong flavor of the herring.

Ingredients

4 fillets of salted or spiced herring (saltsild or kryddsild)
200 ml sour cream or skyr
1 tbsp vinegar
1 tbsp sugar
2 tbsp chopped chives

How to prepare

Desalt or drain the herring fillets, depending on the type being used.
Slice the fillets into thin slices.
Whisk the sour cream or skyr and season it with vinegar and sugar, adjusting the amount to taste.
Add the chopped chives.
Arrange the herring slices in a dish, ensuring they do not touch each other.
Pour the sour cream mixture over the herring slices and let it marinate for 3-4 hours before serving.

Variations

Add diced pickles or red onions for extra flavor.
Substitute skyr with Greek yogurt for a tangier taste.
Top with a sprinkle of dill for a fresh herb flavor.

Cooking Tips & Tricks

Be sure to desalt or drain the herring fillets properly to remove any excess salt or brine.

- Slicing the herring fillets thinly will help them absorb the flavors of the sour cream mixture.

- Adjust the amount of vinegar and sugar in the sour cream mixture to suit your taste preferences.

- Letting the dish marinate for a few hours before serving will allow the flavors to meld together.

Serving Suggestions

Serve Sild meth Surum Rjoma og Graslauk as a light lunch with a side salad or as an appetizer with crackers or bread.

Cooking Techniques

Marinating the herring slices in the sour cream mixture allows the flavors to develop and meld together.

Ingredient Substitutions

If herring is not available, you can use another type of fish such as mackerel or sardines.

Make Ahead Tips

You can prepare the sour cream mixture and slice the herring in advance, then assemble the dish just before serving.

Presentation Ideas

Arrange the herring slices in a decorative pattern on a serving platter and garnish with additional chives.

Pairing Recommendations

Serve Sild meth Surum Rjoma og Graslauk with a crisp white wine or a cold beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Sild meth Surum Rjoma og Graslauk contains approximately 250 calories.

Carbohydrates

Each serving of Sild meth Surum Rjoma og Graslauk contains approximately 5 grams of carbohydrates.

Fats

Each serving of Sild meth Surum Rjoma og Graslauk contains approximately 15 grams of fats.

Proteins

Each serving of Sild meth Surum Rjoma og Graslauk contains approximately 20 grams of proteins.

Vitamins and minerals

Herring is a good source of vitamins B12 and D, as well as omega-3 fatty acids. Chives are rich in vitamins A and K.

Alergens

This recipe contains fish and dairy.

Summary

Sild meth Surum Rjoma og Graslauk is a nutritious dish that provides a good balance of fats, proteins, and carbohydrates, as well as essential vitamins and minerals.

Summary

Sild meth Surum Rjoma og Graslauk is a delicious and nutritious dish that showcases the flavors of herring in a creamy and tangy sauce. Enjoy this traditional Icelandic recipe as a light meal or appetizer for a taste of the sea.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It all started many years ago when I was a young girl living in a small fishing village on the coast of Iceland. My grandmother, who was known for her delicious home-cooked meals, had recently passed away and I found myself yearning to recreate one of her signature dishes - Sild meth Surum Rjoma og Graslauk.

I remembered watching my grandmother in the kitchen, her hands moving with precision as she prepared the marinated herring dish. The smell of vinegar, cream, and fresh chives filled the air, creating a mouth-watering aroma that lingered long after the meal was over. I knew I had to learn how to make it myself.

One day, as I was rummaging through my grandmother's old recipe box, I stumbled upon a faded index card with the handwritten recipe for Sild meth Surum Rjoma og Graslauk. My heart leaped with excitement as I read the ingredients and instructions, feeling a sense of connection to my grandmother as I held the piece of history in my hands.

I decided to gather the ingredients and set out to make the dish for the first time. I went to the local fish market to purchase the freshest herring I could find, along with cream, vinegar, chives, and other necessary ingredients. As I cooked, I felt my grandmother's presence in the kitchen with me, guiding my hands and whispering words of encouragement.

The marinating process was crucial to the dish, as the herring needed time to absorb the flavors of the cream, vinegar, and chives. I let the fish sit in the mixture for hours, allowing the ingredients to meld together and create a harmonious blend of tangy and creamy flavors.

Finally, it was time to taste the fruits of my labor. I plated the Sild meth Surum Rjoma og Graslauk on a bed of fresh greens and took my first bite. The combination of the tender herring, tangy vinegar, rich cream, and fragrant chives was nothing short of divine. I closed my eyes and savored the moment, feeling a sense of accomplishment wash over me.

From that day on, Sild meth Surum Rjoma og Graslauk became a staple in my cooking repertoire. I shared the recipe with friends and family, passing down the tradition of this beloved dish from generation to generation. Each time I made it, I felt a connection to my grandmother and the culinary heritage she had instilled in me.

As the years passed, I continued to perfect the recipe, adding my own twist here and there to make it uniquely my own. But no matter how many times I made it, the dish always brought me back to that moment in my grandmother's kitchen, learning the art of cooking and carrying on her legacy through the simple yet flavorful dish of Sild meth Surum Rjoma og Graslauk.

Now, as I sit here reflecting on the journey that led me to discover this recipe, I am filled with gratitude for the memories and traditions that have shaped me into the cook I am today. And while my grandmother may no longer be with us, her spirit lives on in every bite of Sild meth Surum Rjoma og Graslauk that I serve to my loved ones, keeping her memory alive through the joy of good food and shared meals.