Scandinavian Dried Fish with Herbs

Name: Skandinavischer Trockenfisch mit Kräutern
Total time: 48 h
Ingredients: 35 g Grobkörniges Meersalz; 8 g Getrockneter Dill; 5 g Getrocknete Wacholderbeeren, gemörsert; 4 g Weißer Pfeffer, gemahlen; 2 g Lorbeerblatt, gemahlen; 10 g Rohrzucker

Curing MixFishDehydratingMedium48-72 hrs55-60°C50-60°CAlder + Juniper

Mild, lightly seasoned dried fish in Scandinavian tradition, made from halibut or haddock with an aromatic herb-salt mixture. Unlike pure stockfish, a dry cure is used here for a more refined flavor. The result is a versatile dried fish that can be enjoyed plain or used as an ingredient in soups and stews.

Ingredients(for 1 kg)

Coarse Sea Salt35 g

Dried Dill8 g

Dried Juniper Berries, crushed5 g

White Pepper, ground4 g

Bay Leaf, ground2 g

Raw Cane Sugar10 g

Instructions

Herb-Salt Mix & Curing

24 hours

Combine all spices into a homogeneous mixture. Rub fish pieces evenly on all sides, place in a shallow dish, cover, and cure in the refrigerator for 24 hours. Turn once during curing.

Rinsing & Preparation

20 minutes

Rinse fish pieces briefly under cold water and pat thoroughly dry with paper towels. Lay out on wire racks with sufficient spacing.

Dehydrating

48–72 hours

Dry in a dehydrator or oven at 50–60 °C for 48–72 hours. Turn every 12 hours. The fish is done when it is firm, dry, and slightly leathery, no longer feeling moist.

Storage

15 minutes

Allow to cool completely and store in breathable paper or loosely closed wooden boxes in a cool, dry place. Shelf life up to 3 months. Optionally soak in water before consumption.

Pro Tip

Place juniper branches or dried juniper berries near the drying fish to achieve an authentically Scandinavian aroma.

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