O.P. ANDERSON HERRING FROM SILLKAFÉT
1-2 SERVINGS
0 h 45 min
THE PICKLING
Ingredients
Preparation steps
Measure all the ingredients for the pickling and pour into a saucepan. Boil the stock and remove it from the heat just when it has boiled.
Pour the boiling stock over the ingredients in the heatproof bowl. Cool down!
When the temperature is around 15 degrees, it is time to put in the herring and raspberries. Leave the layer with herring and spices in the fridge for at least three days.
After three days, it's time for you to taste the herring! Feel free to serve with onions and bay leaves lying in the bowl because they are super beautiful as a garnish.
O.P. Anderson Original Aquavit was created in 1891 and is the oldest aquavit in Sweden. Since launch, millions of pieces of herring have been enjoyed along with O.P. Anderson. Now chef and restaurateur Douglas Tjärhammar-Alm from Sillkafé (the Herring Café) in the Old Town of Stockholm has created the perfect herring dressing for the ancient aquavit.
- My idea with the O.P. Herring was to create something new that still derives from traditional pickling of herring. It was tricky to start with, but after a number of tests I'm super happy, says Douglas "Dogge" Tjärnhammar at Sillkafé. The unexpected ingredient that was needed was raspberry which, aside from a beautiful colour, brings out the flavours from the aquavit in a great way.
The O.P. Herring is pickled with red onion, caraway, bayleaf and raspberry, as well as allspice, green pepper, black pepper and pink pepper for extra spiciness. The raspberry gives a round, modern and subtle aftertaste that lifts the notes of anise from the aquavit, just like the well-known raspberry-licorice combination.
THE HERRING
Ingredients
190-200g Watered herring
2 tsp. Whole pink pepper (3g)
2 tsp. Whole green pepper (3g)
2 tsp. Black pepper (4g)
2 tsp. Allspice (4g)
1,5 tsp. Caraway
3 Large bayleaves
1 Red onion with skin (150g)
1/2 dl. Raspberry (25g)
Preparation steps
Do the most demanding part first – measure the peppers and add them to the pestle and mortar. It should be super fine – not crushed – but keep going until your wrist gets a little tired.
Pour the finely ground pepper mixture into your heatproof bowl.
Rinse the onion with the skin on, cut off the root and halve the onion. Remove the skin and set aside.
Cut the onion halves as thinly as you can. Place the onion and skin in a heat-resistant bowl together with the cumin and bay leaves. Thanks to doing this way, we get a pink, beautiful herring.
THE PICKLING
Ingredients
Preparation steps
Measure all the ingredients for the pickling and pour into a saucepan. Boil the stock and remove it from the heat just when it has boiled.
Pour the boiling stock over the ingredients in the heatproof bowl. Cool down!
When the temperature is around 15 degrees, it is time to put in the herring and raspberries. Leave the layer with herring and spices in the fridge for at least three days.
After three days, it's time for you to taste the herring! Feel free to serve with onions and bay leaves lying in the bowl because they are super beautiful as a garnish.