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