Sm„ltsill (melted herring)
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Sm„ltsill (melted herring)
  Swedish    Seafood  
Last updated 6/12/2012 1:23:24 AM. Recipe ID 56471. Report a problem with this recipe.
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      Title: Sm„ltsill (melted herring)
 Categories: Swedish, Seafood
      Yield: 2 Servings
      1 qt Water
      1 ts Salt
      4 md Boiling potatoes; peeled
      2    Fillets of canned Matjes
      2 tb Butter
      2 tb Parsley; finely chopped
      3    Radishes; finely chopped or
           -thinly sliced
      2    Hard-cooked eggs; whites and
           -yolks chopped separately
  Bring the water and salt to a boil in a 2-quart saucepan, add the
  potatoes and cook uncovered. Select a heatproof plate the same
  diameter as the pot to serve as a lid. Lay the herring fillets on the
  plate side by side and make neat, diagonal slices through them every
  1/2" without disturbing their original shape. When the potatoes are
  about half-cooked (after 10 minutes or so, but test now and then with
  the tip of a small, sharp knife), cover the pot with the plate of
  sliced herring and continue cooking the potatoes over medium heat for
  another 10 to 12 minutes or until potatoes are tender and the herring
  is heated through or "melted." Meanwhile, melt 2 tablespoons of
  butter in a small saucepan. Cook slowly over moderately low heat to
  brown the butter lightly. Drain potatoes, return to pan and dry over
  low heat for a minute or two, shaking constantly. Place the herring
  on a serving plate and garnish with chopped parsley, radishs and egg
  whites and yolks. Pour the hot butter on the herring only and serve
  the potatoes in a separate bowl.

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Recipe ID 56471 (Apr 03, 2005)

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