Herring casserole of matjes herring from Suomen Sillikonttori
Difficulty level: Average
Preparation time: 2-3h
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Salla Teissala’s herring casserole is a traditional classic which needs no gimmickry. The matjes herring fillet of Suomen Sillikonttori brings just the right amount of spices into the casserole so that not even salt is necessary.
abt. 2 kg waxy potatoes
1 package of Sillikonttori’s matjes herring fillets
2 dl cream
100 g grated Emmenthal
Peel the potatoes and precook them if you want, the casserole will then cook a little faster. Mince the onions and fry them in a small pat of butter in a pan, do not let the onions burn. Cut the herring into thin slices. Chop the potatoes and pile them on the bottom of the casserole. Put the herrings on the potatoes and after that fried onions. Add a layer of potatoes and top them with the grated cheese. Pour the cream on and the casserole is ready for the oven. Bake in the oven at 180 degrees till the potatoes are done, 1–2 hours depending on the precooking of potatoes. Saltiness comes from the herring and the grated cheese so you do not need to add spices.
See also other herring recipes created for Suomen Sillikonttori:
- Göran’s Krouvi herring
- Lemon herring of matjes herring fillet from Suomen Sillikonttori
- Matjes herring tartar of herring fillet from Suomen Sillikonttori
- Sillikonttori’s herring and potato cake