Mustard herring (Senapssill)

Ingredients for 4 servings:

• 3 fish fillets (herring fillets, approx. 450 g)
• 1 ½ dl water
• 2 dl sugar
• ½ onion(s), red
• ½ carrot(s)
• 5 grains of allspice, coarsely ground
• 1 bay leaf
• ¾ dl vinegar essence (12%)
• 3 tbsp mustard, sweet, coarse-grained
• 1 tbsp Dijon mustard
• 1 tbsp sugar
• ½ tbsp white wine vinegar
• ½ dl rapeseed oil
• 1 dl yogurt, Turkish or sour cream
• ½ dl dill, finely chopped
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

pickled herring in mustard sauce

For the pickled herring, heat the water and 2 dl of sugar together until the sugar has dissolved. Let cool. Rinse the herring fillets and pat dry. Peel and slice the onion and carrot, then place them in the sugar solution. Add the bay leaf, allspice, and vinegar essence, and stir. Place the herring fillets in a sealable container and pour the vinegar solution over them. Refrigerate 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 form a thick sauce. Add the yogurt or sour cream and the dill. Season with salt and pepper. Carefully mix in the herring pieces. Refrigerate until the next day.