Matjessill Tart
Base:
275g Kavring bread or dark, german pumpernickel loaf (not the hard ones, the soft, sweet loaf)
50g butter
Filling:
200g matjes sill, (reserve the brine)
1 medium red onion, finely chopped
4dl creme fraiche
3dl soured cream
0,5dl chopped chives
0,5dl chopped dill
1-2 tbsp of sill brine
1/2tsp salt, 1/2 tsp white pepper
7 sheets of gelatine
Spring form tin or any other pie tin with detachable bottom Cling film
This is the easy introduction to the Swedish obsession, which is spelled "S-I-L-L". It looks gorgeous, very advanced, is easy to make and I have yet to meet a person - sill fan or not - that didn't like it.
Serves 10-12. Decoration: Dill and chives, finely chopped.
1. Mix the Kavring in a mixer until reduced to crumbs. Melt the butter, mix in with the crumbs.
2. Press down the crumbs into the form - like when you do a cheese cake - and put in the fridge while you assemble the filling.
3. Place the gelatine in a bowl of cold water for 5 minutes
4. Chop the matjes sill finely and mix with the onion, crème fraîche, soured cream, chopped chives and ditto dill. Add the brine, salt and pepper.
5. Squeeze out excess water fro the gelatine and melt in a cup, 10 seconds in the microwave. Let cool down.
6. Mix about 2 tbsps of the filling and with the gelatine, and then add to the filling. Mix well.
7. Pour the filling on top of the bread crumb base, cover with cling film and let set in the fridge for at least 4 hours.
8. When ready to serve, take the cling film off and decorate with the chives and dill. Not too thickly!
