Sillgratin

An inexpensive and sustaining Jamily dish from Sweden, Sillgratin (seal-grah-tahn) is delicious served with a mixed salad and ice-cold beer. If Jarlsberg cheese is not available, substitute a hard cheese, such as Cheddar.

4

1 tablespoon butter

1 lb. salt herring fillets, soaked overnight in cold water, drained and cut into

1-inch pieces

1 lb. potatoes, peeled and cut into J-inch slices

2 medium-sized onions, thinly sliced and pushed out into rings

4 tomatoes, blanched, peeled, seeded and cut into -inch slices

½ teaspoon black pepper

1 teaspoon dried mixed herbs

4 oz. Jarlsberg cheese, grated

6 fl. oz. single cream

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Using the tablespoon of butter, grease a deep, medium-sized ovenproof casserole.

Arrange about one-third of the fish pieces on the bottom of the dish. Cover with about one-third of the potatoes, then one-third of the onions and tomatoes. Sprinkle over a little of the pepper and herbs. Continue making layers until all the ingredients are used up, ending with a layer of tomatoes sprinkled with pepper and herbs. Scatter over the grated cheese and pour over the cream.

Cover the casserole and place it in the centre of the oven. Bake for ½ to 1 hours or until the potatoes are tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and serve immediately, straight from the casserole.

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