Recipe - Pickled mustard herring

Herring is an essential part of traditional Swedish celebrations.

It is a given feature of the Christmas table, Easter celebrations, and Midsummer festivities. Served in many different varieties—such as pickled herring with onion, mustard, or dill—herring has long been a staple of Swedish food culture and is closely connected to seasonal traditions and family gatherings.

? Morberg’s Mustard Herring (Senapssill)

Ingredients

• 400 g pickled herring (drained)
• 2 tbsp mustard
• 1 tbsp French mustard
• 1 tbsp coarse French mustard
• 1 tbsp granulated sugar
• 1 dl (≈ ½ cup) rapeseed oil (or neutral oil)
• 1 dl (≈ ½ cup) crème fraîche
• 2 tbsp water
• 1 pinch freshly ground white pepper
• 0.5 dl (≈ 2 tbsp) chopped fresh dill

Instructions

1. Prepare the herring
   Rinse the pickled herring and let it drain. Cut into bite-sized pieces if needed.

2. Make the mustard sauce
   In a bowl, whisk together all types of mustard and the sugar.
   Slowly pour in the oil in a thin stream while whisking constantly.
   Stir in the crème fraîche, water, white pepper, and chopped dill.

3. Combine and chill
   Add the herring pieces to the mustard sauce and mix well.
   Cover and refrigerate for at least 24 hours before serving so the flavors meld.

Serving & Storage

• This mustard herring is a classic part of Swedish festive tables — perfect for Christmas, Easter, and Midsummer.
• It keeps well in the fridge for up to about a week after preparation.