Four recipes for Midsommar herring

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Midsommar what ?

Midsummer or Midsommar in swedish is the most traditional swedish holiday. The celebrations are organised on a Friday, in June, close to the summer solstice.

Between bonfires, ring-dances around the maypoles entirely decorated with leaves and flower, best friends and family gather in their finest summer clothes, wear their most magnificant flower crowns and enjoy the traditional midsummer herring.

Pictures by Charlotte Berg @withloveforfika @lokalmeny

Four flavour associations

Classical Pickled Herring

Carrot,
Red onions,
Schalottes,
Bay leaves,
Allspice,
Cloves.

Dillic Citric Ciona Cloves

Lemon,
Dill,
Carrot,
Spring onion,
Cloves,
Bay leaves,
Ciona umami fond.

Lingonberry dream

Lingonberries (or cranberries),
Carrot,
Cloves,
Bay leaves.

Creamy Herring with Ramsons

Thick sourcream,
Chopped ramsons.

Preparation

The classical pickled herring is basically fresh herring filleted and kept in highly salted water for curing.
After curing it needs to be watered overnight.
Following the watering the herring is immersed in a vinegar and sugar mix in different spice and vegetable combinations.
The mix of 3 dl of water, 1,5 dl of sugar, 1 dl of 12% vinegar is boiled and cooled.
Mix your favorite combinations of herring and spice in jars with layers.
Add mix and keep cool for a few days before serving.
Keep for a week.

Serve the herring with chopped chives, sour cream, boiled young potatoes, dill, hard bread, beer, cheese and butter. For desert there is always strawberries with cream !

Don’t forget the snaps

Songs are sung to accompany the snaps (flavoured vodka) and herring combinations. The flavouring of the snaps is traditionally a very personal matter but includes a few of the following: cumin, fennel, anise, dill, elderberries, black currant, lingonberries, vanilla, rosemary, wormwood, etc in a myriad of combinations.

Glad Midsommar !

Pictures by Charlotte Berg @withloveforfika @lokalmeny

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