Authentic Swedish Grilled Herring Recipe (Stekt Strömming) on the Arteflame

Introduction

There is something profoundly satisfying about the simplicity of Nordic cuisine, where humble ingredients are transformed into culinary masterpieces through technique and quality. Swedish Grilled Herring, known traditionally as Stekt Strömming, is a staple dish that perfectly captures this ethos. Unlike the cold, jarred pickled herring many are familiar with, this recipe calls for fresh herring fillets that are lightly breaded and seared to crispy perfection. The Arteflame grill is the ideal vessel for this dish; its solid steel plancha allows you to fry the delicate fish in foaming butter without the risk of fillets falling through the grates, mirroring the cast-iron skillets used in Swedish cottages for centuries.

By using the Arteflame, we elevate this rustic classic, imparting a subtle smokiness from the wood fire that complements the nutty flavor of rye flour and the richness of the fish. Whether you are looking to reconnect with your heritage or simply want to try a healthy, omega-3-rich meal that breaks away from the standard burger and steak routine, this recipe delivers a perfect balance of textures and flavors. Crisp on the outside, tender on the inside, and steeped in tradition, this is Nordic grilling at its finest.

Ingredients

The Fish and Coating

• 1 lb (500g) Fresh herring fillets (cleaned and butterflied)
• 1 cup Whole grain rye flour (or a mix of rye and all-purpose flour)
• 1 tsp Sea salt
• 1/2 tsp Ground white pepper
• 1/4 cup Fresh dill, finely chopped

For the Grill

• 4 tbsp Unsalted butter (for frying on the plancha)
• 2 tbsp Neutral oil (canola or grapeseed, to prevent burning)

Optional Quick Pickle Brine (For Inlagd Stekt Strömming Style)

• 1/2 cup White vinegar (12%)
• 1/4 cup Granulated sugar
• 1/2 cup Water
• 1 Red onion, thinly sliced

Instructions

Step 1: Prepare the Herring

1. Rinse the fresh herring fillets under cold water and pat them thoroughly dry with paper towels. Moisture is the enemy of a crispy crust, so ensure they are as dry as possible.
2. Place the fillets skin-side down on a cutting board. Sprinkle the flesh side with the chopped fresh dill, sea salt, and white pepper.
3. Fold the fillets back together so they look like a whole fish again, skin facing out on both sides.

Step 2: Create the Rye Breading

1. In a shallow dish or wide plate, spread out the rye flour. Season the flour with an additional pinch of salt.
2. Gently press each folded herring fillet into the flour, ensuring both sides are evenly coated. Shake off any excess flour; you want a thin, even crust, not a thick batter.
3. Place the breaded fillets on a wire rack to rest for 5 minutes while you prepare the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You are looking for a consistent medium-high heat on the flat cooktop.
2. Allow the steel griddle to heat up. You want a temperature range where butter foams vigorously but does not instantly burn (around 375°F to 400°F).
3. Scrape the cooktop clean to ensure a smooth surface for the delicate fish.

Step 4: Grill the Herring

1. Drizzle the vegetable oil onto the flat cooktop, followed immediately by the butter. Use a spatula to spread the melting butter across the cooking zone.
2. Lay the herring fillets onto the sizzling butter. Do not overcrowd the cooking surface; give each fillet space to sear.
3. Grill for about 3-4 minutes on the first side. You are looking for a deep golden-brown color and crispy skin.
4. Carefully flip the fillets using a thin metal spatula. Grill the other side for another 2-3 minutes until golden and crispy.
5. Move the fish to the outer, cooler edge of the grill to keep warm if cooking in batches.

Tips for Success

Mastering herring on the Arteflame requires managing your heat zones effectively. Herring is a delicate, oily fish that cooks relatively quickly. If the steel plancha is too hot, the rye flour will burn and turn bitter before the fish is cooked through. If it is too cool, the fish will absorb the butter and become greasy rather than crispy. Aim for the "sweet spot" on the griddle—usually midway between the center fire and the outer edge. Listen to the sound of the butter; it should sizzle aggressively but not smoke heavily.

Another crucial tip is the use of rye flour. While you can substitute breadcrumbs or wheat flour, rye is traditional for a reason. It provides a distinct, earthy flavor profile that pairs beautifully with the oily nature of the herring. Furthermore, do not skimp on the butter. The butter solids brown during the cooking process, adding a nutty "beurre noisette" flavor that is the signature of classic Swedish Stekt Strömming. If you notice the butter burning, scrape the surface clean and apply fresh fat between batches.

Variations

While the classic fried herring is delicious on its own, Swedish cuisine offers several traditional variations to suit different palates and seasons. The most famous variation involves pickling the fish after it has been grilled, known as Inlagd Stekt Strömming. This creates a sweet-and-sour profile that cuts through the richness of the fried fish. You can also adapt the breading or filling to add modern twists to this historical dish.

• Inlagd Stekt Strömming: Place the hot, grilled herring directly into a cold brine of vinegar, sugar, water, and sliced onions. Let it sit in the fridge overnight and serve cold.
• Mustard Herring: Before folding the fillets, brush the inside with a thin layer of spicy Swedish mustard (Senap) and sprinkle with dill.
• Gluten-Free: Substitute the rye flour with a coarse cornmeal or a gluten-free oat flour blend for a similar texture.
• Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the rye flour mixture for a non-traditional heat.
• Sourdough Open-Face: Serve the hot fish directly on a piece of toasted sourdough bread rubbed with garlic and butter.

Best Pairings

To experience this dish as a true Swede would, the accompaniments are just as important as the protein itself. The richness of the grilled herring needs to be balanced with acidity, sweetness, and creamy textures. The most iconic pairing is Rårörda Lingon (stirred lingonberries) and creamy mashed potatoes. The tartness of the berries acts as a palate cleanser against the buttery fish. If you cannot find lingonberries, cranberry sauce is an acceptable, though sweeter, substitute.

• Creamy Mashed Potatoes: Made with plenty of butter, milk, and a hint of nutmeg or white pepper.
• Pressgurka (Pressed Cucumber Salad): Thinly sliced cucumbers pickled quickly in vinegar, sugar, and parsley to provide a refreshing crunch.
• Knäckebröd (Crispbread): Serve the fish on hard rye crispbread for a crunchy lunch option.
• Drinks: A cold, crisp lager beer and a shot of spiced Aquavit (snaps) are the traditional beverages served with herring.

Conclusion

Grilling Swedish herring on the Arteflame is more than just cooking a meal; it is an immersion into a culinary tradition that values fresh resources and simple preparation. The flat steel cooktop of the Arteflame mimics the cast iron pans of old Scandinavia perfectly, giving you that coveted golden rye crust that standard grill grates simply cannot achieve. The result is a dish that is rustic yet refined, full of contrasting textures and robust flavors.

Whether you serve it hot off the grill with a side of fluffy mashed potatoes or pickle it for a cold lunch the next day, this recipe is sure to become a favorite. It challenges the misconception that grilled fish must be a mild white fillet or a steak-like cut. By embracing the bold flavors of herring and rye, you bring a piece of the Swedish archipelago to your own backyard. Smaklig måltid (Enjoy your meal)!