Herring in mustard

One of the things that is Christmas to me, growing up on the Norwegian south-west coast, is pickled herring. I think pickled herring is something you either love or don´t like at all. I´ve inherited my dad´s taste buds, and we love it!

For the first time ever I´ve made my own. A good friend of mine and myself dove into printed and electronic media, did some research, decided on three different types of herring, popped open a couple of Christmas beers and got to chopping and mixing. It was much easier than we thought! Let me present the first of the three: creamy, delicious, slightly spicy herring in mustard. Oh yeah.

The recipe below is our own concoction, inspired by three or four recipes we found, tasting and adjusting until we had something we were happy about. The herring fillets that are used here are bought already cured in acidified brine with spices (without spices would also work). They are cured in barrels and in Norway they can be bought at the fish market or in jars at the supermarket.

For about two jars (the size in the picture):

  • 5-6 fillets of cured, spiced herring
  • ca. 150 g of sour cream
  • ca. 50 g of mayonnaise
  • 3-4 TS Dijon mustard (depending on the amount of heat you want)
  • 3-4 TS course/whole-grain mustard
  • 1 small yellow onion
  • 3 TS chopped dill
  • 2 TS apple cider vinegar
  • 2 ts sugar

Norsk:

  • 5-6 sildefileter (spekesild eller kryddersild)
  • halvt beger seterrømme
  • kvart tube majones
  • 3-4 ss dijon sennep
  • 3-4 ss grov sennep
  • 1 liten gul løk
  • 3 ss dill
  • 2 ss eplecidereddik
  • 2 ts sukker

Rinse the herring in cold water, and slice it in bite size pieces. Half the onion, and then cut it in thin slices. In a bowl, mix together sour cream, mayonnaise, mustard, vinegar and sugar.

Chop the dill and toss it in the sauce along with the onions.

Now to the last step, can you guess it? Bingo! Toss in the herring. And voila. Herring in mustard.

Dip the jars in boiling water, let them cool and fill them up. Refrigerate overnight, and this herring is ready to be devoured!

This is a very traditional dish, best served on some lovely dark rye bread. M-m-m. The other jars in the back there are our other two recipes. Herring in koriander/cilantro and ginger, and breakfast herring. Recipes will be posted shortly.

God appetitt and merry Christmas to ya!

Xoxo, Karen

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