Herringpudding Sillpudding
Dive into the comforting flavors of traditional Swedish cuisine with Herringpudding (Sillpudding), a hearty baked dish that combines tender layers of waxy potatoes, savory salted herring, and golden sautéed onions, all enveloped in a rich, creamy custard. Topped with crispy milk-soaked breadcrumbs and baked to perfection, this Scandinavian classic is both rustic and indulgent. The unique combination of ingredients, including the briny kick of herring and the subtle sweetness of caramelized onion, creates a balance of flavors that is utterly irresistible. Perfect for cozy family dinners or as a centerpiece for a Nordic-inspired feast, this dish pairs beautifully with a side of lingonberry jam or a crisp green salad. Bring a taste of Sweden to your table with this comforting, time-honored recipe!
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Recipe Information
Ingredients
- 6 pieces Salted herring fillets (rinsed and de-salted)
- 800 grams Potatoes (waxy variety)
- 2 medium Yellow onion
- 2 tablespoons Butter
- 350 milliliters Heavy cream
- 100 milliliters Milk
- 1 tablespoon All-purpose flour
- 1 large Egg
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Chopped fresh dill (optional, for garnish)
- 2 tablespoons Breadcrumbs
- 50 milliliters Milk (for soaking the breadcrumbs)
Instructions
Preheat your oven to 200°C (390°F) and grease a medium-sized baking dish.
Rinse the salted herring fillets under cold running water and soak them in fresh cold water for 15-20 minutes to remove excess salt. Pat them dry with a paper towel, then cut the fillets into bite-sized pieces.
Peel and thinly slice the potatoes. It’s best to use a mandoline if available for even slices.
Peel and finely slice the onions. Heat 2 tablespoons of butter in a frying pan over medium heat and sauté the onions until soft and golden, about 5-7 minutes.
In a small bowl, soak the breadcrumbs in 50 milliliters of milk and set aside.
In a separate bowl, whisk together heavy cream, the remaining milk, egg, all-purpose flour, and ground white pepper. This will form the custard base for the dish.
Layer the ingredients in the baking dish. Start with a single layer of potatoes, followed by a scattering of herring pieces, and a portion of sautéed onions. Repeat these layers, ending with a final layer of potatoes on top.
Pour the cream mixture evenly over the layered ingredients in the dish. Gently press down on the layers with the back of a spoon to ensure the custard seeps through all the layers.
Top the pudding with the soaked breadcrumbs for a golden and crispy topping during baking.
Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden brown. Cover the dish with foil during baking if the top begins to brown too quickly.
Remove the Sillpudding from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped dill if desired.
Serve warm and enjoy this traditional Swedish specialty with a side of lingonberry jam or a light salad.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 25.3 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 105.0 mcg | 525% | |
| Calcium | 691 mg | 53% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5942 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
