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Potato gratin with matjes herring

Of the luxurious evening meal Hektor Maille had promised himself before his spring into the waters of lake Storsjön, of course, there was nothing. But at least his landlady on  Bullerö warmed up for the Agent from Santa Lemusa a piece of this potato gratin with matjes herring.

8 matjes herring (600 g)

1 kg potatoes, a kind that turns mellow when cooked

4 onions

4 eggs

2 dl light cream (15-20 % fat)

1 teaspoon pepper, ground

1 big pinch salt

1 tablespoon butter for the coating of the baking dish and possibly some butter flakes for the surface of the gratin

4 tablespoons dill, finely chopped

1. Cut the filets of matjes herring into small pieces. Peel the potatoes and slice finely – with the help of a potato slicer. Peel the onions and slice them equally fine.
2. Put potatoes, onions, eggs, cream, pepper and salt into a bowl and mix well.
3. Coat a baking dish with some butter. Put in a layer of the potato-egg-cream-mixture, then some pieces of matjes herring, then the potato and so on. End with potatoes. Everything should be used up then. Put some butter flakes on the surface, if you wish.
4. Bake in the middle of the preheated oven (220°C) for about 45 to 60 minutes. Cut when ready into individual servings, sprinkle some dill on them, and serve.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 5: From Sweden with Lilies
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

While eating these preparations Hektor Maille became aware of some strange connections between his tropical home and intrinsically Swedish traditions:

• Gravad Lax (Salmon cured in salt, sugar, dill and spices)
• Sillpudding (Potato gratin with matjes herring)
• Kanelbullar (Cinnamon rolls with cardamom)

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