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Silakat Uunissa (Baltic Herring Bake)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep
25 minutes
Cook

Ingredients

  • 600 g (1.3 lb) Baltic herring fillets (or small herring/sprat fillets)
  • 200 ml (3/4 cup) Sour cream
  • 30 g (2 tbsp) Butter, softened
  • 3 tbsp Fresh dill, chopped
  • 1 small Onion, thinly sliced
  • to taste Salt and white pepper
  • 2 tbsp Breadcrumbs

Method

  1. Preheat the oven to 200°C (400°F) and butter the baking dish.
  2. Season the herring fillets with salt and white pepper and arrange skin-side down in the dish.
  3. Scatter the sliced onion and half the dill over the fillets.
  4. Spread the sour cream evenly over the top, sprinkle with breadcrumbs, and dot with butter.
  5. Bake for 20-25 minutes until golden on top and the fish is cooked through.
  6. Scatter over the remaining fresh dill before serving.

Introduction: Silakat uunissa is a baked Baltic herring dish built from Finland’s most abundant catch, layered with butter, dill and sour cream and baked until the small fillets are tender.

Cultural Background: Silakat uunissa is a baked Baltic herring dish built from Finland’s most abundant catch, layered with butter, dill and sour cream and baked until the small fillets are tender. Baltic herring has fed coastal Finnish communities for centuries and remains one of the most sustainable, affordable proteins in the country.

Tips: Pat the herring fillets dry before seasoning so the sour cream topping doesn’t turn watery. Serve with boiled new potatoes to soak up the creamy sauce.

Variations: Add a layer of thinly sliced tomato under the cream for a lightly tangy variation. Substitute mackerel fillets if Baltic herring is unavailable.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a 160°C (320°F) oven for about 10 minutes until warmed through.

FAQs:

Q: What fish can I substitute?

A: Small mackerel or sprat fillets work well if Baltic herring isn’t available locally.

Q: Is this the same as pickled herring?

A: No, this is a baked, creamy dish served hot, distinct from cold pickled herring served as a starter.

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