Mustard marinated herring
Ingredients
1 kg whole or 600 g cleaned Baltic herring
2 dl low-fat crème fraîche
2 tbsp coarse-grain mustard (skånsk mustard)
1 tbsp Dijon mustard
1 tbsp Dansukker White Syrup
1 egg yolk
1 dl dark rye flour
2 tsp Dansukker Brown Sugar Dry
1 tsp salt
Generous pinch white pepper
Instructions
Rinse the herring and drain on kitchen paper.
Mix together the low-fat crème fraîche, mustard and syrup. Add the herring to the mixture and refrigerate for 2-3 hours. Make sure all the herrings are completely covered with the marinade. Remove the herrings from the marinade and press them together two by two.
Mix together the rye flour, brown sugar, salt and pepper and coat the herrings in the mixture. Pan fry the herring in oil or butter until golden brown.
Serve the freshly fried herring with boiled potatoes, on a slice of dark bread or in a hamburger bun with a fresh salad and a spoonful of crème fraîche.
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