In this inlay I have used the souse from Abba 5-minute herring with sea buckthorn and turmeric which represents the Easter colors. But you can use your own salted herring that you find in this recipe https://fabfoodieswede.com/2020/04/05/how-to-prepare-your-herring/#more-4232
125 gram Abba 5-minute sill, or any other salted herring like the one in the recipe above.
Souse from the herring, or your brine (like in the recipe I posted before)
About 100 g sea buckthorn
20 g grated turmeric
1 large yellow carrot
2 teaspoons black pepper
1 silver onion
- Peel and cut the carrot into about 0.5 cm pieces. Blanch the carrot in water for about 30 seconds, allow to cool.
- Cut the herring into pieces and slice the silver onion skins.
- Grate the turmeric and then add everything into a glass jar together with the black peppercorns and sea buckthorn.
- Too up with the souse from the herring inlay, alternatively make a new clear brine out of 1 part vinegar, 2 parts sugar, 3 parts water.
I use this one when I am lazy and don’t feel like making my own;) Either works.
This recipe was made by Frida Ronge when we had an Easter get together at restaurant Tak in Stockholm. It was so good so I made some at home, and here I share it with you.
By Malin Nordblom
Fab Foodie Swede
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