Scandi fish & chips

Scandi fish & chips

Fried herring with Nobis sauce & crispy shallots

Yuki Sugiura

Although I have already offered a fried herring recipe in this book, I feel there is room for another one – this time more traditional. The chips in question aren’t chips so much as mash, which is as much of a staple to our fried herring as chips are to British fried cod. Here, the shallots play the role of a crisp, crunchy element instead. These could also be served with lingonberry jam, as they often are in Sweden, lending sweetness to counteract the dish’s saltiness. Don’t knock it till you’ve tried it.


Quantity Ingredient
1kg floury potatoes, peeled and cut into chunks
100ml milk
1 teaspoon butter
3 tablespoons creme fraiche
white pepper
8 herring fillets, pin-boned, (ask your fishmonger)
4 teaspoons dijon mustard
1 small bunch curly parsley, finely chopped
50g dried breadcrumbs
50g rye flour
olive or vegetable oil, for frying
2 shallots, finely sliced
3 tablespoons cornflour
thinly sliced cucumber

For the Nobis sauce

Quantity Ingredient
1 medium egg
2 teaspoons white wine vinegar
1 teaspoon dijon mustard
100ml olive oil
1 small bunch chives, finely chopped


  1. Place the potatoes in a large pan and cover with water. Bring to a simmer and cook until soft, about 15–20 minutes. Once cooked, drain and return to the pan to steam-dry. Mash well, then mix in the milk, butter and crème fraîche. Season with salt and white pepper.
  2. Next, prepare the Nobis sauce. Boil the egg for 3 minutes, then drain and rinse under cold running water to cool down – the egg must be soft-boiled. Peel and place in a blender with the vinegar and Dijon mustard. With the motor running, slowly pour in the olive oil until you end up with a thick sauce. Stir through the chives and season with salt and pepper.
  3. Lay half the herring fillets on a board, skin side down. Brush with the mustard, sprinkle over the parsley and season with salt and pepper. Sandwich together with the other fillets.
  4. Mix the breadcrumbs and flour together with plenty of seasoning. Dredge the herring in the mixture on both sides then heat the oil in a large frying pan. Fry for about 4–5 minutes on each side until golden and cooked through.
  5. Toss the shallots in cornflour, then heat a good glug of oil in a small frying pan. Fry over a medium heat until crispy then leave to drain on kitchen paper.
  6. Serve the herring topped with the crispy shallots and a side of mash, Nobis sauce, plus a little thinly sliced cucumber.
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