This is a rather short post, just a little shout-out to the best herring sandwich I ever had (I wrote about this Swedish delicacy and how to make it at home a while back). Two weeks ago I had the pleasure of attending my cousin’s wedding in the Swedish mountains, at Hotel Fjällgården in Åre, close to the border of Norway. The scenery is, as might be expected, breathtaking, but being an utter food-pig this sandwich was the star of my weekend. (Apart from the beautiful bride, of course).
This sandwich was more voluptuous than a normal matjessillmacka, as it was much bigger and, frankly a bit excessive. It had all the key building blocs: delicious matjes herring (the best kind, in my humble opinion), Swedish soured cream (gräddfil), red onion, chives, potato, warm sweet dark bread and boiled eggs. In addition, it was sprinkled with small bits of beetroot and capers, which sharpened the salty-sweet scale. But the magic ingredient was clarified butter, which was doused (very generously) on top and gave it a sweet, even caramelised flavour. Hardly healthy, of course, but ridiculously delicious. Not that one passes by Åre every other day, but if you do, make sure to take a trip up the ski slope to Fjällgården, for this sandwich is absolutely worth the hike.