Gravad Herring with Swedish Mustard Sauce
Classic Scandinavian cured herring served with a creamy dill mustard sauce in Swedish tradition.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash herring fillets, remove bones and cut into approx. 4 cm wide pieces. Slice onions into thin rings and roughly chop dill.
Prepare marinade
20 Min.Heat white wine vinegar, sugar and sea salt in a saucepan, stirring until fully dissolved. Allow the brine to cool completely.
Curing
48-72 Std.Layer herring fillets with onion rings and half the dill in a clean glass jar, cover with the cooled brine. Refrigerate for 48-72 hours.
Prepare mustard sauce
10 Min.Mix Swedish mustard with sour cream and remaining dill in a bowl, season with salt and a pinch of sugar, then refrigerate.
Plating
5 Min.Remove herring fillets from the brine, drain and plate with the mustard sauce and fresh dill. Serve with rye bread.
Pro Tip
For optimal results, let the cured herring rest in the refrigerator for at least 48 hours and turn every 12 hours so the marinade penetrates evenly.
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