Swedish Mustard-Pickled Herring
Senapssill is a classic Swedish herring dish in a tangy mustard sauce. Serve it chilled with boiled potatoes, crispbread or rye bread.
Prep 15 minCook 0 minTotal 15 minServes 6
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Ingredients
6 servings
- 420 g pickled herring fillets in clear brine, drained
- 2 tbsp sweet Swedish mustard
- 1 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1 tbsp white wine vinegar
- 75 ml neutral rapeseed oil
- 100 ml crème fraîche
- 15 g fresh dill, finely chopped
- 1 small red onion, finely chopped
- 1 tsp yellow mustard seeds
Instructions
- 1Pat the drained herring dry and cut it into 2 cm pieces.
- 2Whisk the sweet mustard, Dijon mustard, sugar and white wine vinegar in a bowl until smooth.
- 3Drizzle in the rapeseed oil while whisking to make a thick, glossy sauce.
- 4Fold in the crème fraîche, dill, red onion and mustard seeds.
- 5Add the herring pieces and turn gently until evenly coated.
- 6Cover and chill for at least 2 hours, preferably overnight, before serving.
- 7Serve cold with boiled potatoes, crispbread, rye bread or as part of a pescatarian smörgåsbord.
Tips
- • Use herring sold in clear pickling brine, not herring already in a creamy sauce.
- • The flavor improves after a night in the fridge.
- • Keep refrigerated and eat within 3 days.
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Part of the Pescatarian meal plan.
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