Equipment
Ingredients
Fish
- 400 g salt herring fillets, whole fillets
Cream and Crust
- 250 ml heavy cream, cold
- 50 g bread crumbs, dry
- 50 g unsalted butter, melted
Garnish
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 510 kcal
- Protein
- 22 g
- Carbohydrates
- 11 g
- Fat
- 42 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 200 mg
- Saturated Fat
- 23 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 158 mg
- Potassium
- 421 mg
- Calcium
- 126 mg
- Iron
- 1.8 mg
- Magnesium
- 43 mg
- Phosphorus
- 297 mg
- Zinc
- 1.4 mg
- Vitamin A
- 387 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 5.2 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 13.9 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.41 mg
- Niacin
- 4.1 mg
- Folate
- 26 mcg
- Water
- 111 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the salt herring fillets in a large bowl and cover completely with cold water. Soak in the refrigerator for at least 12 hours to draw out the harsh salt cure, changing the water once halfway through.
Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Drain the soaked herring fillets and pat them thoroughly dry on both sides using paper towels.
Lightly grease the baking dish with a dab of the melted butter. Lay the dried herring fillets flat in a single layer at the bottom of the dish, then pour the heavy cream evenly over the top.
In a small mixing bowl, toss the dry bread crumbs with the remaining melted butter until the crumbs are evenly coated and resemble wet sand.
Scatter the buttered bread crumb mixture in an even layer across the surface of the herring and cream.
Bake in the preheated oven for 20 to 25 minutes. The dish is ready when the cream reduces slightly and bubbles vigorously around the edges, and the bread crumb crust turns a deep, crisp golden brown.
Remove the baking dish from the oven and allow it to rest for 5 minutes. Scatter the finely chopped fresh chives generously over the hot crust just before serving.
Chef's Notes
- Patting the herring perfectly dry before placing it in the dish is crucial. Any residual soaking water will dilute the rich heavy cream and turn the sauce watery.
- Do not add additional salt to this recipe. Even after a 12-hour soak, the salt herring retains a deep, seasoned brininess that perfectly flavors the cream from the inside out.
- If fresh chives are unavailable, dill makes an excellent and highly traditional substitute, adding a similar fresh, grassy brightness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a 150C/300F oven for 15 minutes until warmed through, to re-crisp the topping.
Troubleshooting
The finished dish is overwhelmingly salty.
Cause: The salt herring was not soaked for a sufficient duration, or the water was not changed during the soak.
Fix: Cannot be fixed. Serve alongside copious amounts of unsalted boiled potatoes or mild root vegetables to balance the palate.
Prevention: Ensure a minimum 12-hour soak in cold water, changing the water at the 6-hour mark. If the fillets are exceptionally thick, extend soaking time to 18 hours.
The cream separates or curdles in the oven.
Cause: Using cream with too low of a fat content, or the oven temperature was significantly higher than specified.
Fix: Cosmetic issue mostly; it will still taste good. Stirring gently isn't possible due to the crust, so proceed with serving.
Prevention: Always use heavy cream with at least 35 percent butterfat, which naturally resists breaking under heat.
The bread crumb topping is soggy rather than crisp.
Cause: The baking dish was too small, causing the cream layer to sit too high and submerge the bread crumbs.
Fix: Broil on high for 1 to 2 minutes, watching carefully to prevent burning.
Prevention: Use a wide enough dish so the cream only comes halfway up the sides of the fillets, keeping the crumb layer dry during the initial bake.
Cultural Context
Baked salt herring is a foundational dish in traditional Nordic home cooking, heavily relied upon during harsh winters when preserved fish and durable dairy were primary food sources. Served frequently around Christmas and mid-winter holidays, this preparation elegantly balances the intense salinity of the preserved fish with the soothing, mellow richness of high-fat dairy. It is customarily presented alongside plain boiled potatoes and dark rye bread.
