Silli ja Uudet Perunat
A quintessential Finnish summer dish featuring pickled herring served with new potatoes, dill, and often a dollop of sour cream or crème fraîche. It celebrates the fresh flavors of the season.
🧂 Ingredients
- 1 kg New potatoes
- 400 g Pickled herring fillets(drained, usually in brine or vinegar)
- 1 bunch Fresh dill(chopped)
- 1 small Red onion(thinly sliced)
- 200 ml Sour cream or crème fraîche(for serving)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Wash the new potatoes thoroughly. If they are very small, leave them whole; otherwise, halve or quarter them.
💡 Tip: New potatoes have thin skins and don't require peeling. - 2
Place the potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until tender when pierced with a fork.
⏱️ 20 minutes - 3
While the potatoes are cooking, drain the pickled herring fillets. If they are large, cut them into bite-sized pieces.
💡 Tip: Taste a piece of herring to gauge its saltiness and acidity; adjust accompaniments accordingly. - 4
Drain the cooked potatoes. Toss them gently with most of the chopped fresh dill, a little salt, and pepper.
💡 Tip: Adding dill while the potatoes are still warm helps to infuse their flavor. - 5
Arrange the warm potatoes on a serving platter. Top with the pickled herring pieces and thinly sliced red onion. Garnish with the remaining fresh dill.
💡 Tip: Serve immediately for the best experience. - 6
Serve with a side of sour cream or crème fraîche.
💡 Tip: A sprinkle of chives can also be a nice addition.
💡 Pro Tips
- ✓Use high-quality pickled herring for the best flavor.
- ✓Fresh dill is crucial for this dish; dried dill will not provide the same aroma.
- ✓The quality of the new potatoes is key; choose small, firm ones.
🔄 Variations
- Add a simple vinaigrette made with olive oil, lemon juice, and a touch of mustard.
- Serve with a side of hard-boiled eggs.
- Incorporate finely chopped chives or parsley along with the dill.