Waitrose and Partners
Easy mustard herring

Easy mustard herring

Every Swedish Midsommar table features herring. Pickling your own is possible but it’s a labour-intensive task for smaller quantities. This recipe by Brontë Aurell is quick to prepare and is lovely served with crispbread or buttered rye bread.

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Gluten free
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusmarinating

Ingredients

  • 2 x 140g jars Elsinore Herring in Dill Marinade
  • 1 tbsp caster sugar
  • 2 tbsp white wine vinegar
  • 2 tbsp wholegrain mustard
  • 1 tsp Dijon mustard
  • 2 tbsp double cream
  • 1 tbsp crème fraîche
  • 1 small shallot, finely chopped
  • 100ml sunflower oil
  • 2 tbsp chopped dill, plus extra to serve
  • 1 tbsp chopped chives, plus extra to serve

Method

  1. Drain the herring and discard the onion pieces; set aside. In a bowl, mix together all the remaining ingredients except for the oil and herbs; season. Slowly whisk in the oil until emulsified. Stir in the chopped herbs, then carefully fold through the herring. Cover and leave to marinate in the fridge for a few hours. Scatter over the extra herbs to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,289kJ/ 552kcals

Fat

46g

Saturated Fat

12g

Carbohydrates

24g

Sugars

22g

Fibre

1.7g

Protein

9g

Salt

2.5g

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