Sweden have numerous variations of pickled herring. Many recipes are mayonnaise or crème fraiche based such as this recipe. The herring pickle in this recipe has some of the traditional anchovy spices.
Pickled herring salad
Ingredients 4 servings
400 g (14.11 oz) anchovy pickled herring
300 g (10.58 oz) creme fraiche
50 g (1.76 oz) onions
2 g (0.07 oz) chives
400 g (14.11 oz) herring
100 g (3.53 oz) distilled white vinegar
200 g (7.05 oz) sugar
60 g (2.12 oz) salt
300 g (10.58 oz) water
2 g (0.07 oz) allspice
2 g (0.07 oz) cloves
2 g (0.07 oz) bay leaves
2 carrots assorted colours
60 g (2.12 oz) apple cider vinegar
120 g (4.23 oz) sugar
250 g (8.82 oz) water
12 g (0.42 oz) fresh yeast
25 g (0.88 oz) butter
425 g (14.99 oz) wheat flour
4 g (0.14 oz) sugar
8 g (0.28 oz) salt
Freeze the herring for at least 72 hours.
Thaw the herring completely.
Boil the water, sugar, salt and spices for 5 minutes. Let it cool.
Add the distilled white vinegar and chill until 5-8° C (46.4 degrees Fahrenheit).
If the herrings are big, slice them into 2 cm bites.
Add the herring to the pickling liquid and refrigerate for 18 hours.
Dissolve the yeast in the cold water.
Add the remaining ingredients and knead for 8 minutes.
Roll the dough 1-2 mm thin.
Roll the dough with a pastry docker or use a fork to make small holes in the dough.
Cut the dough into rectangles.
Transfer the rectangles to a baking tray lined with baking paper.
Let the dough rise for 1 hour.
Preheat an oven to 200° C (392 degrees Fahrenheit).
Put the bread in the oven and turn down the heat to 150° C (302 degrees Fahrenheit). Bake the crisp breads until they are crisp and light brown.
Cool the crisp breads on a wire rack until completely cool.
Store in an airtight container until serving.
Pickled herring salad
Hard boil the eggs, chill and chop them.
Chop the onions and chives very fine.
Drain the anchovy pickled herrings in a sieve until they are not dripping. Chop the herring.
Whip the creme fraiche until stiff peaks form.
Mix the creme fraiche, herrings, eggs, onions and chives until evenly blended.
Salt to taste.
Peel the carrots and cut long strips with the peeler or with a mandoline.
Boil all the ingredients for 3 minutes. Drain the carrots and refrigerate them.
Put the herring salad on the crisp bread.
Put the long chive sticks on top of the salad.
Roll the pickled carrots and place them around the crisp bread.