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Salt herrings in mustard sauce

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Salt herrings in mustard sauce

(Sennepssild)

4 salted herring fillets

I tablesp. white wine vinegar

2 tablesp. sour cream

3-4 tablesp. olive oil

1 tablesp. sweet mustard

1 tablesp. dark French mustard

About 15 white peppercorns

1-2 bunches dill

 

Prepare the herrings as in the last recipe, but cut into smaller pieces and lay them like whole fillets on a flat dish.

Beat together the vinegar, mustard and sour cream, and gradually add the oil until the consistency is that of thin mayonnaise.

Season with the crushed pepper­coms and pour over the herring fillets.

Decorate with freshly chopped dill, or stir a little dried dill into the sauce.

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