Pickled Norwegian Herring with Vendace Roe

Pickled Norwegian Herring with Vendace Roe

Pickled Norwegian herring with mustard is a classic on the buffet. In this recipe vendace roe and herbs are added to give a fresh and exciting taste.

Difficulty Medium
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Ingredients

Number of servings

Mustard sauce

Serve with

Procedure

  • Combine water, white wine vinegar, salt and sugar until everything has dissolved.

  • Pour the brine over the herring fillets, cover with a lid and set in the refrigerator over night. If you are using spice-salted or salted herring fillets they should be left in cold water for approx. 30 minutes instead of leaving it in the brine over night.

  • Let the herring drain on a paper towel and remove all visible bones. Cut the herring in 1-2 cm wide pieces.

Mustard sauce

  • Whisk egg yolk and add a mix of sunflower oil and olive oil while continuously whisking until it has a consistency of mayonnaise.

  • Add crème fraîche, mustard, vendace roe, finely chopped tarragon and chives to the mayonnaise and mix well. Add the herring.

  • Cut rye bread in thin slices and cut away the crust. Cut each slice in 4 pieces and cover with the herring.

Garnish with thin slices of leek and fresh chives.