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Home : Recipes : Mustard Herring with Lumpfish Caviar

Mustard Herring with Lumpfish Caviar

Mustard herring is a classic that pairs perfectly with a cold buffet. In this recipe, the addition of lumpfish caviar and herbs gives it a fresh and exciting flavor. All our recipes are sourced from godfisk.no

Photo: Audun Aagre

  • Preparation time: 120 min
  • Difficulty: Medium

Ingredients

Mustard Sauce

Serve with

Method

  • Mix water, white wine vinegar, salt, and sugar until everything is dissolved.
  • Pour the vinegar brine over the herring fillets, cover with a lid, and refrigerate until the next day. If you are starting with seasoned or salted herring fillets, let them soak in cold water for about 30 minutes instead of soaking in vinegar brine overnight.
  • Let the herring drain on paper towels and remove all visible bones. Then cut the fillets into approximately 1-2 cm wide pieces.

Mustard Sauce

  • Mix egg yolk and gradually add a blend of sunflower oil and olive oil while continuously whisking until it reaches a mayonnaise-like consistency.
  • Fold crème fraîche into the mayonnaise. Add mustard, lumpfish caviar, finely chopped tarragon, and chives, and mix everything well. Gently fold in the herring pieces.
  • Slice rye bread thinly, remove the crusts, cut each slice into 4 pieces, and place on top of the mustard herring.
  • Garnish with thin rings of leek and a little chopped chives.

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