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#Strömming Burgare recept
askwhatsforlunch · 3 years
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Strömming Burgare (Smoked Herring Sandwiches)
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My first evening in Stockholm, two Summers ago, I spent it ambling through Gamla Stan and enjoying the Kulturfestival, dancing and conversing with people, from American tourists to Swedes (i svenska). And when I felt a bit peckish, I bought a smoked herring sandwich and a cold beer at one of the food stand, and enjoyed it very much, also! Ever since, I’ve wanted to re-create the recipe. So, I made Strömming Burgare for lunch today; it is simple enough, but so, so tasty (Jules loved it, too!) Happy Saturday!
Ingredients (serves 2)
1/2 small red onion
1/2 lemon
2 large pieces fresh Baguette
2 tablespoons olive oil
4 tablespoons Plain Breadcrumbs
150 grams/5.30 ounces smoked herring fillets
8 tablespons Senap och Dillsås (Mustard and Dill Sauce)
6 leaves gem lettuce, rinsed
2 fluffy sprigs fresh dill
Preheat oven to 200°C/395°F.
Peel and finely slice red onion. Place onion slices in a small bowl. Thoroughly squeeze lemon juice all over the onion slices. Toss well, and let stand, 5 minutes.
Place Baguette pieces in the oven to warm, about 5 minutes.
Heat olive oil in a large, nonstick frying pan over medium-high heat. 
Spoon Breadcrumbs into a shallow plate. Gently roll smoked herring fillets into the Breadcrumbs, to coat evenly. Then gently place them in the pan, and fry in the hot oil, about 3 minutes on each side.
Remove Baguette pieces from the oven. Cut each Baguette piece  in half, but not all the way through, and open like a book. Generously spread Senap och Dillsås all over. 
Roghly chop gem lettuce and arrange a layer onto the bottom half of each Baguette. Top with fried smoked herring fillets, red onion slices and fresh dill. Close sandwich, pressing slightly.
Serve Strömming Burgare immediately with a pale ale or a light Chardonnay.
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