Swedish Adventure: Lerpottesill

We cooked and filmed with Chef KC Wallberg in the beautiful Rose Garden in Skansen overlooking the city of Stockholm.  We started with using one of the most popular fish in Sweden, the herring.  The herring was pickled with salt, sugar and vinegar.  KC likes to use no more than 8 ingredients in a dish.  For this starter we used, brown butter, potatoes, hard-boiled egg, herring, dill, parsley and chives.  The brown butter is heated and essentially cooks the herbs.

The Lerpottesill recipe is below:

KC Wallberg’s ”Lerpottesill”
(pickled herring with brown butter and fresh herbs)

12 small new potatoes
4 pc Fillet of pickled herring
4 pc Organic eggs
2-3 pc Stalks of dill
2-3 pc Stalks of parsley
Small bunch chives
50 gram Butter

Follow these steps:

1) boil the potatoes gently for 15-20 minutes or until they are just cooked through.  Let cool and slice potatoes into thin slices.

2) Boil the eggs in about 7 minutes. let eggs cool with ice water bath.  Peel and chop then the eggs into small pieces.

3) cut-limits file into smaller pieces

4) Remove the dill and parsley from the stalks. Chop the chives into small pieces.

5) Melt the butter in a saucepan over low heat. When the butter has melted hold a spoon, gently remove the white foam lying on top.

6) Begin by placing the potatoes on the plate, then add the herring. Add the eggs and herbs. Heat the butter in a higher temperature so that the butter's getting nut brown, pour 2-3 spoons of butter over the herbs. The dish is ready to serve immediately.