Silltårta (Pickled Herring Torte)
Showstopping Swedish savoury celebration cake: a dark buttered kavring bread crust layered with a chilled mousse of matjes herring, sour cream, cream cheese, red onion, chives, and dill.
Ingredients
- • 200g dark Swedish kavring rye bread, finely crumbed
- • 75g unsalted butter, melted
- • 200g matjessill (spiced herring fillets), finely diced
- • 250g cream cheese, softened
- • 250ml Swedish gräddfil or sour cream
- • 3 gelatin leaves (or vegetarian agar equivalent)
- • 1 small red onion, very finely minced
- • 3 tbsp fresh chives and 3 tbsp dill, chopped
- • Garnish: 2 hard-boiled eggs (chopped), red lumpfish roe, fresh dill fronds
Preparation Steps
Mix crushed kavring crumbs with melted butter. Press firmly into the base of a 22cm springform cake tin lined with parchment paper. Chill 15 minutes.
Soak gelatin leaves in cold water for 5 minutes. Warm 50ml gräddfil in a small pan, dissolve squeezed gelatin into it, then whisk into remaining gräddfil and cream cheese.
Fold diced matjes herring, minced red onion, chives, dill, and white pepper into the cream mixture. Pour over the crust and smooth the top.
Refrigerate for at least 4 hours (or overnight) until set. Release springform ring and garnish with chopped hard-boiled eggs, lumpfish roe, and dill sprigs.