Swedish Glazed Herring with Mustard and Onion

Ingredients

• 500g (1.1 lb) herring fillets, deboned 500g (1.1 lb) herring fillets, deboned
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon honey 1 tablespoon honey
• Fresh dill, for garnish Fresh dill, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 20g (Sugar: 19g)
• Protein: 12g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, combine the white vinegar, sugar, black peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let the mixture cool.
2. 2.
   Place the herring fillets in a shallow dish and pour the cooled vinegar mixture over them. Make sure the fillets are fully submerged. Cover the dish and refrigerate for at least 24 hours, allowing the herring to marinate.
3. 3.
   After marinating, remove the herring fillets from the vinegar mixture and pat them dry with a paper towel.
4. 4.
   In a small bowl, mix together the Dijon mustard and honey to create the glaze.
5. 5.
   Preheat the broiler in your oven. Line a baking sheet with aluminum foil.
6. 6.
   Place the herring fillets on the prepared baking sheet and brush them generously with the mustard glaze. Top each fillet with a few slices of onion.
7. 7.
   Broil the herring fillets for 3-4 minutes, or until the glaze is golden and bubbly.
8. 8.
   Remove from the oven and let the herring cool slightly. Garnish with fresh dill and sprinkle with a pinch of salt.
9. 9.
   Serve the Glasmästarsill chilled as an appetizer or as a side dish with crispbread or boiled potatoes.

Treat your ingredients with care...

• Herring — Ensure that the herring fillets are deboned before marinating them. This will make it easier to enjoy the dish without any unwanted bones.
• Dijon Mustard — Use a good quality Dijon mustard to achieve the perfect balance of flavors in the glaze.

Tips & Tricks

• For an extra burst of flavor, add a splash of Swedish schnapps or aquavit to the vinegar marinade.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before adding them to the glaze.
• Serve the Glasmästarsill with a dollop of sour cream or crème fraîche for a creamy element.
• Experiment with different types of mustard, such as whole grain or spicy mustard, to personalize the glaze to your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Glasmästarsill chilled on a platter, garnished with fresh dill sprigs. Accompany it with crispbread or boiled potatoes for an authentic Swedish experience.

Presentation advice

Arrange the glazed herring fillets neatly on the platter, ensuring that the golden glaze is visible. Garnish with a sprinkle of fresh dill and a few extra slices of onion for an appealing presentation.