Pickled Herring with Egg and Red Onion for Pancakes
A mild, savory filling for pancakes with pickled herring, egg, and a sour cream base. The egg and dill soften the flavors.
- Time
- 12 min
- Serving
- 261 kcal
- Ingredients
- ≈ $1.65
- Protein
- 18 g
Ingredients
- 1 Salted herring filletpack 250 g ≈ $4.50 60 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Red onion≈ $3.00 per kg 20 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the egg for 9 minutes after the water comes to a boil, then cool and peel it.
Cube the herring into small pieces and finely chop the red3 onion.
Grate or finely chop the egg, then chop the dill5.
Mix the herring, egg, onion, sour4 cream, dill5, and black pepper together.
Let the filling sit for 3 minutes, then spread it over cooled pancakes.
Tips
- Why it works
- Boil the egg for 9 minutes so the white stays firm and does not smear when mixed with the fish. If overcooked, the filling will be dry.
- Substitutions
- Use 20 g of plain yogurt instead of sour cream, the filling will be tangier. Replace the onion with 15 g of green onion, but chop it coarser.
- Common mistakes
- If the filling separates 5 minutes after mixing, the sour cream was not blended thoroughly with the other ingredients.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Stir before eating and warm briefly in a pan for 1 minute.
- Serve with
- Serve with pancakes brushed with melted butter, and tea with lemon for breakfast or an afternoon snack.
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