Monday, January 12, 2009

Lemon Sill


Sill. What's that? Basically, it's large herrings, and while they are also sold as they are, most people refer to pickled herring when they just say sill.

Sill is something very important to most Swedes. It's always present on Smorgasbords, and definitely a staple for almost all holidays - Christmas, Easter, Midsummer's... People think you're quite strange if you don't eat sill - believe me, because I'm not much of a sill-eater.

However, I'm learing. I now rather enjoy the creamy versions, but still have a hard time with the "clear" ones that are mainly just spiced. You can buy many versions at any grocery store, but it's very popular to make your own, and I tried out two kinds for christmas - both with really good results.

You have to have a neutrally pickled herring to start with, so I realize this will be useless to many of you out there. Maybe IKEA has it? It's a tin made by Abba called "five-minute sill".

Lemon Sill

50 ml thick yogurt (greek or turkish style)
50 ml crème frâiche
zest from one lemon
juice from one lemon
1 tbsp runny honey
salt, black pepper

1/2 tin Abba's Five-Minute Sill (about 200 g)

Cut the sill into thin strips (or leave them larger if that's your preference.) Mix all the other ingredients together, stir in the sill and season to taste. Serve cool, and keep in the fridge - it'll keep for a few days.

Recipe in Swedish:


Kirsten said...

Hej! Jag är en tjugoårig tjej som har startat en blogg som bland annat handlar om enkla recept som studenter som jag hinner göra. Det hade varit jätteroligt om du kunde kommentera min blogg eller om du någon gång skulle ha några tips om recept som jag kan ha med i bloggen.
Med vänliga hälsningar


glamah16 said...

I actually like herring and this creamy version lloks great.

dp said...

The Danes also eat herring with great gusto. It's not something I'm particularly fond of either. I do like the curry flavor though. Most large supermarkets here in the States carry it now, usually imported from Canada and labeled herring in wine sauce.

Jessica said...

My approach to herring is that it is disgusting! I do however eat natto, which is Japanese fermented soy beans.

Jeanne said...

Funnily enough, I grew up loving herring... in South Africa. We had rollmops every Saturday in summer and usually also another form of pickled herring (either tomato or creamy mustard). I love the texture and always stock up when we go to IKEA. This looks fantastic!

Tiina said...

I'm one of those strange ones who don't eat herring.:)Herring is very popular also in Finland, Abba-brand among others.

The Öbergs said...

I am going to try this one, Anne. Obviously I'm not a huge sill fan either, but I can tolerate the mustard version. Thanks for the recipe!!