Mustard Baltic herrings à la Makasiini

Mustard Baltic herrings à la Makasiini

Restaurant Makasiini

500g fresh Baltic herring fillets

  • Stock:
  • 4 dl water
  • 1.25 dl vinegar
  • 2 tbsp sugar
  • 1 tbsp sea salt

Remove the skin from the fillets Mix together the stock ingredients and add the Baltic herrings. Place into a cold place overnight.

Mustard sauce:

  • 1 dl mild oil - such as rapeseed oil
  • 1 dl crème fraîche
  • 3 tbsp brown sugar
  • 4 tbsp Hango Mustard
  • 1 tbsp Hango Prima
  • 2 tbsp vinegar
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 small onion as thin rings
  • ½ tsp Worcester sauce
  • White peppe
  • Big bunch of dill
  • 1 dl mild oil - such as rapeseed oil

Mix together all ingredients except dill and onion. Check salt and pepper. Add dill and onion. Drain the Baltic herring well, lift into the mustard sauce and mix carefully. Leave in a fridge for 24 hours.

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