Since 2007, well-qualified chef and restaurateur Fredrik Eriksson at Långbro Värdshus and Restaurang Nationalmuseum has created this year’s herring. Herring is served in the restaurant all summer long and the recipe is free for everyone to use. Herring this year flavored with elderberry, lemon, dill and OP Anderson Björk.
Fredrik Ericsson, who runs Långbro Värdshus and the Restaurang Nationalmuseum, is one of the most experienced chefs in the country. At a young age he won the Chef of the Year award and is today the head of the competition. Friedrich Ericson was also involved in the Bocuse d’Or, wrote several cookbooks and was gustatory in charge of royal weddings. For the past 15 years, he has been making this year’s herring, which is traditionally served on the national holiday.
Herring this year flavored with elderberry, lemon, dill and OP Andersson Björk. It is a spicy brandy produced in 2018 in connection with the opening of the Nationalmuseum. OP Anderson Björk builds on a classic spice with cumin, fennel and anise. In addition, there is also a taste of birch buds plucked in the winter, before they start to swell, and birch sap harvested on the edge of spring in Jamtland.
– When we design the Herring of the Year, it is always done through meticulous innovation that preserves tradition and pays tribute to local ingredients. Thus, the ingredients consist mainly of in-season Swedish crops from forests and gardens, says Fredrik Eriksson, chef and restaurateur at Långbro Värdshus and Restaurang Nationalmuseum. This year’s 2022 herring is a healthy, balanced pickle that’s perfect for summer lunch alongside OP Anderson Björk’s slightly chilled.
This year, herring is served at Långbro Värdshus from National Day until the end of summer and also during the Christmas table. Classic accessories consist of new potatoes, sour cream, crusty bread, Kvibille National Cheddar, and OP Anderson Björk.
OP. Anderson Björk
Article number: 82830
Price: 249 SEK
Alcohol percentage: 37.5%
Variety of orders
Herring recipe for 2022
6 watering herring slices
2 dl caster sugar
1 deciliter of vinegar 12%
1.5 dl water
8 pieces of sweet pepper
1 bay leaf
½ red onion, sliced
Boil all ingredients except herring and leave to cool.
Beat the layers over the herring fillets and leave covered for 2-3 days.
Pour the lawn, but reserve the deciliter for seasoning.
Cut the herring into thin pieces, about 1.5 cm.
Elderberry, lemon and dill herring
1 dL of pickled herring
1 deciliter of concentrated elderberry juice
2 tablespoons OP Anderson Björk
1 bunch dill
1 shallot, finely chopped
1 small red onion finely chopped
5 cm leeks, finely grated
Mix Law, Juice, and OP Anderson Björk.
Beat the law over the herring and leave for 24 hours.
When serving, stir in the onion, dill, juice of half a lemon, and finely grated lemon peel.
Serve the herring with beautiful dill, sour cream, freshly cooked potatoes and of course, crispy bread.
For more information please contact:
Fredrik Ericsson, chef and owner of Långbro Värdshus
Tel: 08-646 00 50
Malin Ulas, Product Manager Anora AB
About Anura Group
Anora Group is the Nordic region’s leading wine and spirits company and a global leader in sustainability. Their market leading portfolio consists of their signature Scandinavian brands as well as a wide range of international wine and spirits brands. Anora Group exports to more than 30 markets around the world. The company also includes manufacturing and logistics company Anora, Vectura. In 2020, Anora’s total net sales amounted to SEK 6.4 billion and the company employs around 1,100 employees. Anora Group shares are listed on Nasdaq Helsinki and Euronext Oslo.