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  • Angelica Larsson

Archipelago herring | Skärgårdssill | Easter | Vegan

Hello lovelies! By now you might have gotten the idea that herring is a common thing in Sweden and you would be correct! There are so many different flavours to choose from as well and whenever we have had it on the buffet table there are usually between 4-6 different variations so there's no shortage of options. I have made a few pickled vegetables the past couple of years and making this I decided to make a batch of my vegan anchovy as a base so keep in mind to make this ahead of time. I will link how to make the anchovy below. It worked wonderful and it surely have potential to create other flavours too.

Serves 4-6 people.

10g fresh chives

20g fresh dill

1/2 red onion

1/2 dl (0.2 cup)crème fraiche

1 1/2 dl (0.6 cup) mayonnaise

2 tbsp seaweed caviar

Juice from half a lemon

Salt and pepper to taste

One batch of jansson frestelse.

Begin with making the recipe above before moving on to the steps below. Do keep in mind that our vegan anchovy needs about 5-7 days of curing.

In a bowl add crème fraiche, mayonnaise, salt and pepper. Peel and chop the red onion, chives and the dill. Add them to the crème fraiche mixture along with the seaweed caviar and lemon juice.

Drain the aubergines and fold them into the archipelago mixture.

Now it's ready to serve!

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