Eduards matjessilltårta
This classic pescatarian Midsummer dish sets like a savoury cake and is served well chilled. Use real matjes herring for the right sweet-spiced flavour.
Prep 35 minCook 10 minTotal 45 minServes 8
5.0 · 1 ratings
Your ratingSign in to rate
Share
Ingredients
8 servings
- 250 g matjes herring fillets, drained, 2 tbsp brine reserved
- 4 eggs
- 200 g crème fraîche
- 200 g sour cream
- 1 red onion
- 20 g fresh dill
- 20 g fresh chives
- 30 g capers, drained
- 3 sheets leaf gelatin
- 200 g dark rye bread, crumbled
- 75 g butter, melted
- 200 g crispbread, for serving
Instructions
- 1Boil the eggs for 9–10 minutes, cool in cold water, peel and chop 3 eggs; save 1 egg for decorating.
- 2Line the base of a 20 cm springform pan with baking paper and lightly oil the sides.
- 3Mix the rye bread crumbs with melted butter, press firmly into the pan and chill while you make the filling.
- 4Finely chop the matjes herring, red onion, dill and chives; reserve a little dill, chives, capers and herring for decorating.
- 5Soak the gelatin sheets in cold water for 5 minutes, then squeeze dry and dissolve in the warmed reserved matjes brine.
- 6Stir crème fraîche and sour cream together, then fold in herring, chopped eggs, onion, herbs, capers and the dissolved gelatin.
- 7Spread the filling over the rye base, smooth the top and chill for at least 4 hours, preferably overnight.
- 8Unmould the cake and decorate with sliced egg, reserved herring, dill, chives and capers; serve cold with crispbread.
Tips
- • Choose matjes herring, not plain pickled herring, for the classic Swedish flavour.
- • Make it the day before so the cake sets cleanly and the flavours settle.
- • Use a warm, thin knife for neat slices.
Comments
No comments yet — be the first to share!
Part of the Pescatarian meal plan.
Turn this into a full week
Meal Planner builds a balanced week around recipes like this — adapted to your household, tastes and allergies — with the shopping list done for you.
Get started free