This recipe is based on fresh fillets of autumn herring. The fillet has been left in a vinegar marinade overnight. If you are working with seasoned or salted herring fillets, leave them to stand in cold water for about 30 minutes before cutting them up and placing them in the mustard sauce.
Place the herring fillets on the kitchen counter and cut them up into 1-2 cm wide slices.
Mix egg yolks, mustard, salt and vinegar in a bowl. Add a mixture of sunflower oil and olive oil while stirring continuously with a balloon whisk to the consistency is like mayonnaise. Season the sauce with salt, coarse black pepper and lemon juice.
Mix the ingredients
Add the herring and the other ingredients to the sauce.
Mix together carefully.
Place the mustard herring on thin slices of rye bread. Garnish with thin rings of leek, chives and a little whitefish roe.
This herring dish can be served as a starter or as a part of a cold buffet.