Herring in mustard sauce

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Today I want to share a recipe for a simple snack: herring in mustard sauce that is not only delicious, but also very presentable.

 

Herring flavour goes perfectly with distinct, spicy Dijon mustard and bright French mustard that shines through it. The sauce is pleasantly peppery with a hint of sweetness, while crunchy onions bring a bit of texture. A delicious snack that will be perfect both at Christmas and during a party.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 2 packs herring fillets (~800 g, drained)
  • 2 red onions (~200 - 220g)
  •  6 tbsp (~150 g) mayo (I'm using Light)
  • 6 tbsp (~150 g) soured cream
  • 3 tbsp (~60 g) Dijon mustard
  • 4 tbsp (~100 g) French mustard
  • 1 tbsp (~30 g) honey
  • 1 tbsp chopped dill
  • 1 tsp turmeric
  • Coarsely ground black pepper

Method

  1. Remove excess salt from herring fillets. Put 800 g salted fillets into a large bowl. Cover fish with cold water, making sure that each piece is submerged. Set herrings aside to soak for at least 3 hours. Change water from time to time - I'd suggest at least 3 times. Feel free to use herrings preserved in oil, all you need to do instead then is pat them dry.
  2. Peel two medium red onions and cut them into small, 0.5 cm cubes. Transfer them into a small bowl, cover with cold water and set aside for 30 minutes. Onions prepared this way will loose the sharp, unpleasant flavour while staying crunchy. Drain the onions on a fine sieve after 30 minutes and set aside for water to drain completely.
  3. Prepare the sauce. Put 150 g each of mayo and soured cream into a small bowl. Add 100 g French mustard, 60 g Dijon mustard, 1 tbsp chopped dill, 1 tsp turmeric and 1 generous tbsp of honey. Stir the contents of the bowl until uniform, thick sauce forms. Season sauce to taste with a large pinch of coarsely ground black pepper.
  4. After 3 hours of soaking herring fillets should be ready for the next step - but if you still find them salty, extend the soaking time. Transfer herring fillets onto a chopping board lined with paper towel and pat them dry with a second paper towel. Cut the fillets into 2 cm cubes that will be perfect for one bite.
  5. Transfer herring fillets into a large bowl. Add chopped red onions and mustard sauce. Stir the contents of the bowl until each piece of fish gets covered in sauce. Cover the bowl tightly with a piece of plastic wrap and put it into a fridge for a few hours for flavour to develop fully. Herring is ready to serve after around 4 hours, paired for example with a slice of bread or your favourite salad.
  6. Enjoy!

Approximate nutritional value

100 g

  • 160 kcal
  • Carbs: 5 g 
  • Fat: 12 g
  • Protein: 7 g
  • Fibre: 0 g

1 serving (recipe makes 8 servings)

  • 293 kcal
  • Carbs: 9 g 
  • Fat: 22 g
  • Protein: 13 g
  • Fibre: 1 g

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