Ingredients | | 4 herring, filleted | 2 tbsp coarse rye flour, obtainable from a health food shop | 2 tbsp butter | Salt and white pepper to taste | | Method | | 1. Place the herring fillets skin side down on a cutting board. Season them with salt and white pepper. | | 2. Mix the rye flour with some white pepper and a little salt on a large plate. | | 3. Heat a tablespoon of butter in a frying pan over a medium heat. | | 4. When the butter is hot, just beginning to brown, lay two pairs of fillets in the rye flour, coat them on both sides and then fry them in the butter until golden brown on both sides. | | 5. Transfer to individual plates and keep warm. | | 6. Repeat with the remaining fillets. | | 7. Serve on top of butter knäckebröd or with mashed potatoes and lingonberries, or lingonberry jam.