Swedish-style herring: A festive culinary twist

Herring is a truly wonderful subject for culinary experiments. Limiting oneself to just a few recipes repeated over the years is a pity. Swedish-style herring must always be part of the Christmas Eve table in my home. They have nothing to do with surströmming, the fermented canned herring. In this recipe, delicious fillets are immersed in a tangy mustard sauce with dill. Simply finger-licking good!

Senapssill, or Swedish-style herring, is a dish that will undoubtedly appeal to fans of bold flavours. The combination of salty herring with spicy mustard and sweet dill will quickly win over guests' hearts.

Herring in mustard sauce is perfect as an appetizer on the holiday table or during parties. Those who try it for the first time always ask me for the recipe. It's a hit at all gatherings.

Ingredients:

• 255 g herring fillets,
• 3 tablespoons Sarepta mustard,
• 2 tablespoons French mustard,
• 1 tablespoon Dijon mustard,
• 60 ml rapeseed or flaxseed oil,
• 1 teaspoon apple cider vinegar,
• 1 shallot,
• 1/4 bunch of dill,
• 1 tablespoon brown sugar,
• Salt and pepper to taste.

Instructions:

1. Begin by preparing the brine, mixing together vinegar, water, and sugar.
2. Once the sugar is dissolved, place the herring, cut into smaller pieces, into the mixture and set aside in the refrigerator for at least 12 hours.
3. In a bowl, mix all the mustard. Gradually add the oil while continuously stirring.
4. Add finely chopped shallot and dill to the mustard mix and combine. Season with salt and pepper.
5. Add the herring pieces to the sauce and mix thoroughly. Set aside in the refrigerator for a few hours, preferably overnight.

The delicious herring is now ready. You can serve it on bread or alongside boiled potatoes. Enjoy!