This classic Swedish Midsummer meal features the first potatoes of the season and sometimes also includes boiled eggs.
- 10 small (400 g) chat potatoes
- 240 g pickled herring, drained, cut into
- 2 cm pieces
- 10 small pickled onions, thinly sliced
- 200 g sour cream or crème fraîche
- ½ bunch chives, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place potatoes in a saucepan of salted cold water, bring to the boil and cook for 20 minutes or until tender. Drain, cool and cut into 1 cm-thick slices.
Place potato slices on a platter in a single layer. Top each with a piece of herring and pickled onion, then add a dollop of sour cream. Scatter with chives, season with salt and pepper, and serve warm or cold.
Photography Tony Amos