Matjes Herring Cake

by madeleine

A traditional Swedish Midsummer dish featuring a creamy filling on a base of dark, slightly sweet Kavring bread.

Ingredients

• 100 g butter
• 200 g kavring (or dark Danish-style rye bread)
• 5 whole filets of matjes herring (around 400g, you can also use any type of pickled herring)
• 1 red onion (half for filling, half for topping)
• 4 gelatin sheets (gelatinblad)
• 1 bunch chives (half for filling, half for topping)
• 300 g sour cream (10% fat)
• 250 g Greek or Turkish yogurt (10% fat) (Traditionally quark is used, but yogurt is easier to find.)
• 1 small jar lumpfish roe (optional, for topping)

Method

1. Make the base: Break the bread into coarse crumbs using a blender or your hands. Melt the butter and let it cook for 2–3 minutes until golden. Mix the crumbs with the melted butter and press into a 20–24 cm springform pan to create a flat base (about 1–2 cm thick). Chill in the fridge for 15 minutes.
2. Prepare the filling: Soak the gelatin sheets in cold water for 5 minutes. Finely mince half the red onion, half the chives, and the herring. In a bowl, mix with sour cream, yogurt, 2 tablespoons of herring brine, and plenty of black pepper. Taste and season with salt.
3. Add the gelatin: Gently melt the gelatin in a small pot over low heat. Stir it into the herring mixture and mix well.
4. Assemble and chill: Pour the filling over the chilled base. Refrigerate for at least 3 hours, or overnight.
5. Decorate and serve: Carefully release the cake from the springform. Top with the remaining chives, finely sliced red onion, lumpfish roe, and edible flowers (if using).