Fish dishes
Strömmingsmacka with dill and rye bread
AI-generated serving image
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Fresh herring fillets are paired with dill, fried and served on rye bread with a little yoghurt and roe cream. This uses fresh fish, not pickled herring or fermented surströmming.
Timing
- Preparation: about 20 minutes
- Frying: about 15 minutes for two batches
- Total time: about 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 490 kcal
- Protein
- ≈ 32.9 g
- Carbohydrates
- ≈ 29.5 g
- Fat
- ≈ 24.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Fresh herring is counted as 600 g edible fillets. Roe paste uses a caviar-paste reference, dill a parsley reference and rye bread a wholegrain-rye reference. All butter and yogurt sauce are included.
Quantity assumptions and ingredient mapping
- 600 g fresh prepared herring fillets · ≈ 600.0 g · Assumed quantity / reference product
- 4 slices rye bread, 240 g total · ≈ 240.0 g · Assumed quantity / reference product
- 40 g breadcrumbs · ≈ 40.0 g · Assumed quantity / reference product
- 20 g fresh dill, divided · ≈ 20.0 g · Assumed quantity / reference product
- 25 g butter · ≈ 25.0 g · Assumed quantity / reference product
- 100 g plain yoghurt, 3.5% fat · ≈ 100.0 g · Assumed quantity / reference product
- 40 g Swedish smoked roe spread · ≈ 40.0 g · Assumed quantity / reference product
- 60 g red onion · ≈ 60.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g fresh prepared herring fillets
- 4 slices rye bread, 240 g total
- 40 g breadcrumbs
- 20 g fresh dill, divided
- 25 g butter
- 100 g plain yoghurt, 3.5% fat
- 40 g Swedish smoked roe spread
- 60 g red onion
- 3 g salt
- 1 g black pepper
Instructions
- Keep fish chilled until preparation. Remove remaining bones and dorsal fins; pat fillets thoroughly dry. Wash, dry and chop dill. Peel and finely dice onion.
- Mix yoghurt with roe spread and half the onion; refrigerate. Season fish with salt and pepper. Pair similarly sized fillets with a little dill between them and skin facing out.
- Coat fish parcels in breadcrumbs. Foam butter in a large pan over medium heat. Fry for about 3–4 minutes per side depending on thickness, in two batches if needed, until golden. Fish must be fully cooked and opaque inside.
- Put rye bread on plates, top with warm fish and finish with cream, remaining onion and dill. Keep cream and its utensils separate from raw fish.
Tips
- Strömming is the Swedish term for Baltic herring. Fresh herring from another origin is an explicitly identified shopping alternative; follow the product's origin information and consumer guidance.
- Roe spread is a salted fish-roe cream, not beluga caviar. Mix in the spread before deciding whether any extra salt is needed.
