📝 About This Recipe
A cornerstone of the Swedish Smörgåsbord, Senapssill is a beloved classic that balances the briny snap of Atlantic herring with a rich, velvety mustard emulsion. This recipe features a harmonious blend of sharp Dijon and sweet Scanian mustard, brightened with fresh dill and a touch of honey. It is an essential centerpiece for Midsummer, Christmas, and Easter celebrations, offering a sophisticated interplay of sweet, sour, and savory flavors.
🥗 Ingredients
The Herring
- 400 grams Pickled Herring Fillets (in clear brine (inläggningssill), drained and patted dry)
The Mustard Base
- 3 tablespoons Swedish Sweet Mustard (such as Slotts Gästabudssenap or Scanian mustard)
- 1 tablespoon Dijon Mustard (for a sophisticated sharp kick)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Honey (adds a floral depth to the sweetness)
- 1 tablespoon White Wine Vinegar (12% ättika can be substituted if used sparingly)
The Emulsion & Aromatics
- 150 ml Neutral Oil (canola or sunflower oil; avoid olive oil)
- 2 tablespoons Crème Fraîche (for a luxurious, creamy finish)
- 1/2 cup Fresh Dill (very finely chopped, stems removed)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Drain the pickled herring fillets from their brine and rinse them briefly under cold water to remove excess saltiness.
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2
Pat the fillets thoroughly dry using paper towels. This is crucial; if the fish is wet, the mustard sauce will slide off rather than coat it.
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3
Slice the herring fillets into bite-sized pieces, roughly 1.5 to 2 centimeters wide, cutting at a slight diagonal for a professional look.
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4
In a medium glass mixing bowl, whisk together the sweet mustard, Dijon mustard, sugar, honey, and white wine vinegar until the sugar has mostly dissolved.
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5
Begin adding the neutral oil in a very slow, steady stream while whisking vigorously. You are creating an emulsion similar to mayonnaise.
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6
Once the sauce is thick and glossy, fold in the crème fraîche. This provides the signature creamy texture and a slight tang.
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7
Stir in the finely chopped fresh dill, reserving a tablespoon for the final garnish.
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8
Taste the sauce. It should be a bold balance of sweet, sharp, and creamy. Adjust with a pinch of salt or white pepper if needed.
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9
Gently fold the herring pieces into the mustard sauce until every piece is generously and evenly coated.
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10
Transfer the mixture into a clean, airtight glass jar. Wipe the rim to ensure a good seal.
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11
Refrigerate the herring for at least 24 hours before serving. This 'maturing' period allows the flavors to penetrate the fish.
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12
Before serving, give the jar a gentle stir and garnish with the remaining fresh dill.
💡 Chef's Tips
Always use 'inläggningssill' (prepared pickled herring) for this recipe rather than raw salted herring to save time and ensure the right texture. When whisking the oil, treat it like a hollandaise or mayo; if you add it too fast, the sauce will break and become greasy. For the best flavor, use a mix of coarse-grained Scanian mustard and smooth Dijon to provide both texture and heat. If the sauce feels too thick after chilling, stir in a teaspoon of cold water or additional crème fraîche to loosen it up. This dish keeps well in the refrigerator for up to 7 days, but the flavor is peak between days 2 and 4.
🍽️ Serving Suggestions
Serve alongside warm, buttered small new potatoes boiled with plenty of fresh dill. Arrange on a slice of dark rye bread (Rågbröd) or crispbread (Knäckebröd) for a perfect open-faced snack. Pair with a chilled shot of Swedish Aquavit, preferably one with caraway or dill notes. Accompany with sliced hard-boiled eggs and a wedge of sharp Västerbottensost cheese. Include it as part of a traditional festive platter with pickled red onions and sour cream.