Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S11 E07 Fisherman's Harbor > Barrel-aged matjesill with gubbröra and radishes
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S11 E07 Fisherman's Harbor > Barrel-aged matjesill with gubbröra and radishes
  • Barrel-aged matjesill with gubbröra and radishes
    1 Star2 Stars3 Stars4 Stars5 Stars (19 votes, average: 2.90 out of 5)
    Loading...Loading...
    By Tina Nordström

    Barrel-aged matjesill with gubbröra and radishes

    Print Friendly
    Share
    Print Friendly

    Appetizer

    Serves 4

    PREPARATION:

    • 1

      Slice the soused herring diagonally into ¾ inch slices. Place the herring on the rye bread slices and spoon over the Gubbröra mixture. Garnish with thinly sliced radishes and freshly ground pepper.

    • 2

      Serve with a few slices of aged cheese and a shot of schnaps (a small shot of strong alcoholic drink).

    Print Friendly
    This entry was posted in Episodes, Recipes by chef, S11 E07 Fisherman's Harbor, Tina Nordstrom and tagged , , , . Bookmark the permalink.
  • Comments

  • Related articles

  • Appetizer

    Serves 4

    PREPARATION:

    • 1

      Slice the soused herring diagonally into ¾ inch slices. Place the herring on the rye bread slices and spoon over the Gubbröra mixture. Garnish with thinly sliced radishes and freshly ground pepper.

    • 2

      Serve with a few slices of aged cheese and a shot of schnaps (a small shot of strong alcoholic drink).

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes