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Danish or swedish pickled herring in mustard sauce served with rye bread

Pickled herring in mustard sauce

Recipe for pickled herring in mustard sauce
Homemade mustard herring with dill, red onion, and capers is wonderful on a piece of rye bread for Easter lunch or Christmas lunch. They are easy to make and they taste amazingly good.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch
Cuisine Danish
Servings 4 people
Calories 307 kcal

Ingredients
  

  • 4 pickled herring fillets about 300 grams
  • 1 dl sour cream
  • 4 tbsp mayonnaise
  • 1 red onion half for garnish
  • 2 tbsp capers
  • ½ dl fresh dill
  • 2 tbsp whole grain mustard
  • 2 tbsp sweet mustard
  • 2 tbsp dijon mustard
  • 1 tsp sugar
  • ½ tsp salt
  • Pepper

Instructions
 

  • Take the marinated herring fillets out of the brine and let them drip off on a piece of paper towel.
  • Finely chop half of the red onion. Chop capers and chop dill. Save the other half of the red onion and a little of the dill for garnish.
  • Mix sour cream with mayonnaise and the different kinds of mustard. Add chopped red onion, capers, and dill, and season with salt, pepper, and sugar.
  • Cut the drained pickled herring fillets into smaller pieces of about 2 cm. Turn the herring pieces in the dressing, and garnish with red onions in thin slices and dill.

Nutrition

Calories: 307kcal
Keyword Christmas lunch, Danish easter lunch, Easter, Easter lunch, Herring, Mustard herring, Nordic food, pickled herring danish, senapssill, sennepssild, Sild, sill
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