Herring, potato & lingonberry

Herring, potato & lingonberry

The New Nordic
Simon Bajada

I love nothing more than a crunchy coating around a piece of fish paired with a hit of something sour, usually just a simple squeeze of lemon. This recipe uses a very quick and easy method for coating fish, dispensing with the messier, traditional French way involving dipping the fillets into egg and then flour. Instead of lemon, the required tartness is provided by lingonberry jam. Small mackerel fillets or sardines make good substitutes for herring; both are a little saltier but will do the trick nicely.


Quantity Ingredient
50g rye flour
35g dry breadcrumbs
2 tablespoons chopped dill, plus extra to garnish
800g herring fillets, dorsal fins removed
50g salted butter
50ml sunflower oil
lingonberry jam, to serve

Mashed potatoes

Quantity Ingredient
800g potatoes, peeled
100ml full-cream milk
100ml pouring cream
25g salted butter


  1. For the mashed potatoes, boil the potatoes in a large saucepan of salted water for 12–15 minutes, until soft. Drain well, and allow to cool and dry out. (Returning them to the hot pan can help with this.)
  2. Gently heat the milk, cream and butter in a large saucepan until just warm and until the butter has melted. For best results, put the potatoes through a ricer; alternatively, use a masher. Mix the potatoes into the creamy, buttery mixture using a wooden spoon. Season to taste, then set aside and keep warm.
  3. Mix together the flour, breadcrumbs, a little salt and the dill in a shallow dish. Coat the fish thoroughly in this mixture and use a little of the mix to sandwich 2 fillets together, skin sides facing out. Repeat with all the fish.
  4. Melt the butter with the sunflower oil in a non-stick or cast-iron frying pan over a medium heat. Fry the paired fillets for 3 minutes, flipping them over halfway through so they cook evenly.
  5. Serve with the mashed potatoes, lingonberry jam and garnish with some extra dill.
  6. If you are feeling indulgent freshly made brown butter provides a luxurious extra layer when poured straight from the pan over the fish and mash.
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