Photo: Pål Allan
Strömmingslådor are Baltic herring casseroles and they exist in countless variations. Sometimes the Baltic herring filets are rolled with the skin facing outward, sometimes inward. Sometimes the recipe calls for pouring a tomato sauce on top, sometimes dotting the top with butter, sometimes sprinkling with rusk crumbs. Sometimes the filets are spiced with parsley, sometimes with chives, sometimes with sprat filets (commonly known in Sweden as “anchovies”), sometimes with dill. Choose the one you like. They all taste equally good. Or make several casseroles if you have guests, and serve a generous “Baltic herring table.” Bread, butter, a tasty hard cheese and a generous bowl of freshly boiled potatoes are the only accessories needed.
Next page - Kall inkokt lax
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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.
The authors alone are responsible for the opinions expressed on this web page.
Translation: Victor Kayfetz
© Photos: Pål Allan
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