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December 17, 2012

How do I make... Senapssill? (Mustard herring)

Senapsill-0009 (1)

No Swedish Christmas is complete without the mustard herring.

Here's a quick and easy way you can make it at home.  Is it nice? Oh, yes, we promise - as long as you use a good quality pickeld herring to begin with.  We do recommend you choose a Scandinavian pickled herring - we stock plenty of these and you can also get some in the supermarkets across the UK.  

Here's how to do it: 

Senapssill - Swedish mustard herring

This dressing requires plain pickled herring pieces (not rollmops). Try Abba’s Onion Herring. Of course, you can pickle your own, but then this would not be a quick recipe. Hence the use of a plain herring as a base.


 - 1 x 220g jar of plain pickled herring (we prefer ABBAs onion herring, or half of a 500g jar of Fiskemandens plain herring fillets, cut into bite-sized pieces).  Other brands to use include Elsinore.

For the dressing:

 - 1 tbsp white wine vinegar

 - 1½ tbsp sunflower oil

 - 1½ tbsp crème fraîche (half-fat is fine)

 - 1½ tbsp caster sugar

 - 1 tbsp Slotts Skånsk mustard (if you can’t find this, use a grain mustard instead)

 - ½ tbsp normal Dijon mustard

 - ½ tbsp single cream

 - 1 tbsp mayonnaise

 - 1 shallot, very finely chopped

 - 2 tbsp chopped fresh dill

 - 2 tbsp chopped fresh chives


 - Drain the herring, discard onion bits and put herring to one side.

 - In a bowl, mix all the dressing ingredients together.

 - Whisk really well until the mixture is creamy and combined, then add salt and pepper to taste. 

 - Add the drained herring and marinate for a few hours.

 - Serve in a bowl as part of a Christmas smörgåsbord with a plain herring without dressing, as is the norm in Scandinavia.

Rye bread goes very well with this - or crisp bread.



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