Mustard Herring (Senapssill)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 12 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 fish fillet (s) (herring fillets, approx. 450 g)
- 1 ½ dl water
- 2 dl sugar
- 0.5 ½ onion (s), red
- 0.5 ½ carrot (s)
- 5 grains allspice, roughly pounded
- 1 bay leaf
- 0.75 dl ¾ vinegar - essence (12%)
For the sauce:
- 3 tablespoon mustard, sweeter, coarser-grained
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 0.5 tablespoon ½ white wine vinegar
- 0.5 dl ½ rapeseed oil
- 1 dl yogurt, Turkish or sour cream
- 0.5 dl ½ dill, finely chopped
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- For the pickled herring, heat the water and 2 dl sugar together until the sugar has dissolved. Let cool down. Rinse and dab the herring fillets.
- Peel and slice the onion and carrot, then place in the sugar solution. Add the bay leaf, allspice and vinegar essence, stir. Put the herring fillets in a sealable container, pour the vinegar solution over them. Chill for 2 days.
- For the mustard sauce, remove the herring from the vinegar solution, drain well and cut into pieces. Mix the mustard, sugar and vinegar. Stir in the oil drop by drop to create a thick sauce.
- Add the yoghurt or sour cream and the dill. Season to taste with salt and pepper. Carefully mix in the herring pieces. Leave to stand in the refrigerator until the next day.
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