Herring with Lemon & Dill

Herring with Lemon & Dill

This recipe is a homage to my grandmother's version – a simple, honest way to bring the ocean’s bounty to your table. It’s best served with crusty bread and a simple green salad, but it’s absolutely delicious on its own. A touch of paprika always elevates it!

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

• Ingredients:
• 1.5 lbs Herring fillets (Icelandic or German, any kind you like!), skin on or off
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive Oil
• 1 tbsp Paprika (sweet, smoked, or regular)
• 1 tsp Dried Dill
• 1 Lemon, juiced and zested
• Salt and freshly ground Black Pepper to taste
• 1/4 tsp Paprika

Instructions:

1. Prepare the Herring: Gently pat the herring fillets dry with paper towels. If using skin-on fillets, score the skin in a crosshatch pattern. (This helps it to crisp up beautifully.)
2. Sauté the Onion & Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and softened – about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Add the Herring: Gently place the herring fillets into the skillet. Don’t overcrowd the pan – you may need to do this in batches.
4. Season & Cook: Sprinkle generously with paprika, salt, and pepper. Squeeze the lemon juice and zest over the fillets. Drizzle with lemon juice. Simmer for about 8-10 minutes, or until the herring is cooked through and flakes easily with a fork. Don’t overcook – it should still be slightly moist.
5. Finish with Dill: Stir in the dried dill.
6. Serve: Serve immediately with crusty bread, a simple green salad, and perhaps a drizzle of extra olive oil. A sprinkle of paprika is *essential*!

History Note (a bit of a tangent): This recipe has been passed down through generations in my family, initially created as a simple way to use leftover herring from the market. It’s a bit of a reflection of my grandmother's practicality – she always valued fresh, simple flavors. I remember as a child, she’d say, “The best things are the simplest.” Now, I think that’s a really true sentiment, wouldn’t you agree?

Enjoy!

Kolbeigh van Keuken

The Freak Chef