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Gunnar Damström
03-12-03, 01:58
O.P.Anderson is already safely stored away in the freezer awaiting his big day December 24. Time to prepare the herring- a must on any Scandinavian Christmas table. Here is my recipe for mustard herring.

MUSTARD HERRING

You need:
2 Lb. of herring fillets, stored in salt brine (Icelandic herring is the best)
One cup of mustard mixture, containing: 1) 2 TBSP strong mustard 2) 4 TBSP Dijon mustard 3) 2 TBSP Original Dijon mustard (containing mustard seeds)
1/2 cup of sugar
1/2 cup of white wine vinegar
2 cups of olive oil
4 TBSP finely chopped baby dill
Freshly ground black pepper
Let the herring fillets soak in 3 G cold water. You can regulate the salt content of the herring by regulating the soaking time: 4 hr yields a high content of salt, 12 hr soaks out most of the salt. You can also add salt to taste.

Dry the fillets with paper towels. Cut in bite size pieces (about 1/2 - 3/4 “). Mix the mustard and the sugar in a large bowl. Add a tablespoon of vinegar. Commence stirring. Add the oil in a fine string under constant stirring. Add some vinegar in between. Finally add some freshly ground black pepper and the finely chopped baby dill. Add the herring to the mustard sauce, carefully removing air bubbles. Place the mustard herring in ceramic jars or glass jars with tightly fitted lids. Keep refrigerated. IKEA has jars specially designed for serving herring.

Gunnar