Swedish Sunday

In a stab at creating a family tradition here at the Baxblog, on Sundays I'll be sharing the culinary wisdom of Agnete Lampe with you, my friends.
In her own words:

The Swedish smorgasbord with its many colorful and tasteful dishes has grown more and more popular abroad. Practically every foreigner, facing for the first time a Swedish smorgasbord, whether in Sweden or in some Swedish restaurant abroad, is thrilled by the mere sight. The thrill does not wane under the eating; rather it increases until one is filled with the desire to repeat the experience and, yet more than that, to share it with one's best friends.

See?
My desire is perfectly natural.
I'll break you in easy with some light fingerfood.
Here we go!


Fried Herring Stekt Stromming
1 1/2 pounds herring
salt

coating
bread crumbs, rye or whole wheat flour
to fry
2 tb butter
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Clean herring, removing heads. Rinse well in cold water and drain. Rub with salt and leave 10 minutes. Dip in bread crumbs or flour and fry in butter until golden brown.


Bon appetite!