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Silakkapihvit
Herring ‘steaks’
Preparation info
- Serves
Six
- Difficulty
Easy
Appears in
Published 1980
The Finnish word for steak has a wide meaning, embracing also what we would call cutlets, rissoles and patties. Here it is used for a pair of herring fillets with seasoning sandwiched in between them.
Ingredients
- small fresh herrings,
60 - salt and white pepper
- fresh dill, chopped,
6 tbs
Method
Behead, gut and split open each herring, removing its backbone. Each herring now constitutes a double or ‘butterfly’ fillet. Lay them out, skin side down, and sprinkle them with salt, pepper and dill. Moisten them with lemon juice and place on every second fillet any of the fillings listed in the next paragraph. Then place the first fillet, skin side up, on top of the second; and so on until yo
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