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Sillbullar med Korintsås
Herring Patties with Currant Sauce
Sillbullar are a traditional Swedish dish, often considered old-fashioned home cooking. These savory patties are made from a mixture of minced herring, cooked meat (often leftovers), and potato, bound together and then fried until golden. They are typically served with a sweet and sour Korintsås (currant sauce) and boiled potatoes. This dish highlights the Swedish tradition of utilizing all available ingredients.
🧂 Składniki
- 300 g Salt herring fillets(rinsed and drained, or use pre-rinsed fillets)
- 3 medium Cooked cold potatoes(peeled)
- 300 g Cooked cold meat (e.g., beef, pork)(finely chopped or ground)
- 1/2 small Red onion(finely chopped)
- 1 large Egg
- 2 tbsp All-purpose flour
- 1 tbsp Potato starch
- 1/2 tsp White pepper
- for frying Butter or oil
- for coating Breadcrumbs (optional)
- 1 dl Currants (korinter)
- 3 dl Water
- 1 Beef or fish broth cube
- 1 tbsp Sugar
- 1 tbsp White wine vinegar or spirit vinegar
- 1/2 tsp Soy sauce (optional)
👨🍳 Instrukcje
- 1
If using whole salt herring, fillet them and soak in cold water for several hours (or overnight), changing the water several times, until desalted. Rinse and pat dry.
- 2
In a food processor or grinder, combine the herring fillets, cooked potatoes, cooked meat, and finely chopped red onion. Process until finely minced or a coarse paste forms. Alternatively, mash the potatoes and finely chop the other ingredients before mixing.
💡 Wskazówki profesjonalistów: The texture can be adjusted to preference; some prefer a smoother paste, others a coarser mix. - 3
Add the egg, flour, potato starch, and white pepper to the mixture. Mix well until a cohesive batter forms. If the mixture is too wet, add a little more flour or potato starch. If too dry, add a tablespoon of milk or water.
- 4
Shape the mixture into small, flat patties (bullar), about 1.5-2 cm thick. If desired, coat them lightly in breadcrumbs.
💡 Wskazówki profesjonalistów: Flattening the patties ensures they cook evenly. - 5
Heat butter or oil in a frying pan over medium heat. Fry the sillbullar for about 4-5 minutes per side, until golden brown and cooked through.
- 6
While the patties are frying, prepare the Korintsås. Rinse the currants. In a saucepan, bring the water and broth cube to a boil. Add the currants, sugar, vinegar, and optional soy sauce. Simmer for about 5 minutes.
- 7
In a small bowl, mix 1 tbsp of potato starch with 2 tbsp of cold water to create a slurry. Gradually whisk this slurry into the simmering currant sauce until it thickens to your desired consistency. Cook for another minute.
- 8
Serve the hot sillbullar immediately with the warm Korintsås and boiled potatoes. Garnish with fresh dill if desired.
💡 Wskazówki profesjonalistów: This dish is best served fresh.
💡 Wskazówki profesjonalistów
- ✓Using leftover cooked meat is traditional and adds depth of flavor.
- ✓Adjust the seasoning to your preference; a pinch of salt might be needed depending on the herring.
- ✓The Korintsås can be made ahead of time and reheated.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes use finely chopped pickled beetroot instead of red onion for added color and tang.
- For a different flavor profile, try using a mix of beef and pork for the meat component.
- A touch of allspice can be added to the patty mixture for warmth.