Grilled Sourdough with Matjes Herring Butter Recipe

Introduction

There is something undeniably primal and sophisticated about the combination of hot, charred bread and cool, savory butter, especially when elevated by the rustic traditions of Swedish cuisine. This recipe for Grilled Sourdough with Matjes Herring Butter brings the Nordic coast directly to your backyard, utilizing the high-heat searing capabilities of the Arteflame grill to achieve the perfect crust. The star of this dish is undoubtedly the compound butter—a rich fusion of creamy fats, sharp red onions, and the distinct, spiced brine of Matjes herring. Unlike standard pickled herring, Matjes is cured in a spiced brine that imparts a mild, sweet, and savory depth, making it an umami powerhouse. When spread over sourdough that has been kissed by the flames, the butter melts into the crevices, creating a mouthwatering appetizer that balances smokiness, creaminess, and a bright oceanic tang. It is the ultimate starter for anyone looking to impress guests with bold, complex flavors that are surprisingly easy to assemble.

Ingredients

• 1 loaf of rustic Sourdough bread, thick-sliced
• 200g (7 oz) Unsalted butter, softened at room temperature
• 150g (5.3 oz) Matjes herring fillets, drained and finely chopped
• 1 small Red onion, finely minced
• 1 bunch Fresh chives, finely chopped
• 1/2 bunch Fresh dill, chopped (plus extra for garnish)
• 1 tbsp Fresh lemon juice
• 1 tsp Freshly cracked black pepper
• Olive oil or melted butter (for brushing the bread)
• Sea salt flakes (optional, for finishing)

Instructions

Step 1: Create the Herring Compound Butter

1. Begin by ensuring your butter is completely soft and pliable; this is crucial for an even mixture. Place the butter in a large mixing bowl and whip it slightly with a fork or spatula to loosen the texture.
2. Add the finely chopped Matjes herring, minced red onion, chopped chives, and fresh dill to the bowl.
3. Pour in the fresh lemon juice and add the cracked black pepper.
4. Fold all the ingredients together thoroughly until the herring and aromatics are evenly distributed throughout the butter.
5. Transfer the mixture to a serving bowl or roll it into a log using parchment paper. Refrigerate for at least 30 minutes to let the flavors meld, but remove it 10 minutes before serving so it spreads easily.

Step 2: Fire Up the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill. You are looking for a consistent heat across the flat steel cooktop.
2. Allow the cooktop to reach searing temperature. The steel should be hot enough that a drop of water sizzles and evaporates instantly.
3. Lightly oil the cooktop surface using a paper towel dipped in vegetable oil to ensure a non-stick surface for the bread.

Step 3: Char the Sourdough

1. Brush both sides of your thick sourdough slices generously with olive oil or melted butter. This encourages caramelization and prevents the bread from drying out.
2. Place the slices directly onto the flat steel cooktop. Position them closer to the center fire for a deeper char, or further out for a slower toast.
3. Grill for approximately 2 to 3 minutes per side. You want to achieve a golden-brown crust with distinct char marks, while keeping the inside slightly soft and chewy.

Step 4: Assembly and Serving

1. Remove the bread from the grill and place it immediately on a serving board while it is still steaming hot.
2. Take a generous dollop of the room-temperature herring butter and spread it over the hot bread.
3. Allow the residual heat from the toast to slightly melt the butter, releasing the aroma of the dill and onion.
4. Garnish with extra fresh dill and a sprinkle of sea salt flakes if desired. Serve immediately.

Tips

To master this Swedish classic, temperature management is your best friend. Ensure your butter is truly at room temperature before mixing; if it is too cold, the herring and onions won't incorporate evenly, resulting in a clumpy spread. Conversely, when grilling the sourdough on the Arteflame, watch the bread like a hawk. Sourdough contains sugars that can go from perfectly caramelized to burnt in a matter of seconds on high heat. If you prepare the butter a day in advance, the flavors will have more time to marry, resulting in a deeper, more cohesive taste profile. Just remember to pull the butter out of the fridge at least 20 minutes before serving, as the contrast between the hot, crunchy bread and the soft, melting butter is essential to the textural experience of this dish.

Variations

While the traditional Matjes herring combination is a Swedish staple, this compound butter concept is incredibly versatile and can be adapted to suit different palates or dietary preferences. If herring feels too bold for your crowd, you can easily swap the protein or shift the flavor profile entirely while keeping the sourdough base. Experimenting with different cured fish or even vegetarian options can breathe new life into this appetizer. Here are a few distinct variations you can try on your grill:

• The Anchovy & Garlic Twist: Swap the herring for high-quality anchovy fillets and add roasted garlic for a punchier, Mediterranean savory kick.
• Smoked Salmon Whip: Replace the herring with hot-smoked salmon and swap the red onion for capers for a classic brunch-style flavor.
• Vegetarian Seaweed Butter: Omit the fish entirely and use dulse flakes or crushed nori sheets with sea salt to mimic the oceanic brine without the seafood.
• Spicy Citrus Butter: Add chili flakes and extra lemon zest to the herring mixture for a variation that cuts through the richness with heat and acid.
• Bacon & Maple: For a non-seafood meat lover's version, use crispy crumbled bacon and a dash of maple syrup instead of herring.

Best pairings

This dish is an umami bomb, rich in fat and salt, which means it requires beverages and sides that can cut through the richness and cleanse the palate. In true Scandinavian fashion, the most authentic pairing is a chilled glass of Aquavit. The caraway and dill notes in the spirit mirror the herbs in the butter perfectly. If strong spirits aren't your preference, a crisp, dry Pilsner or a Lager works wonders to wash down the salty fish and butter. For wine lovers, a high-acid white wine like a Riesling or a Grüner Veltliner provides the necessary brightness to balance the dish. regarding side dishes, think fresh and acidic. A cucumber salad with vinegar and dill, pickled radishes, or a simple beet salad will provide a refreshing crunch that contrasts beautifully with the warm, heavy bread and butter.

Conclusion

Grilled Sourdough with Matjes Herring Butter is more than just an appetizer; it is a celebration of contrasting textures and temperatures that defines great outdoor cooking. The Arteflame grill plays a pivotal role here, turning simple slices of bread into smoky vessels for the luxurious, savory butter. This recipe honors the heritage of Swedish flavors while embracing the modern joy of live-fire cooking. whether you are hosting a summer barbecue or looking for a sophisticated starter for an intimate dinner, this dish delivers complexity with minimal effort. The salty bite of the herring, the sharpness of the onion, and the crunch of the charred crust create a harmony of flavors that will leave your guests asking for the recipe. Gather your ingredients, light the fire, and enjoy a taste of the Nordic coast.