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View Gallery Photo: Russell Kaye

(Senapsill)

SERVES 6

This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.

1⁄2 cup Swedish mustard
3⁄4 cup vegetable oil
2 tbsp. Swedish vinegar
1 tbsp. sugar
Pinch freshly ground white pepper
8 filets pickled herring

1. Whisk mustard and 3 tbsp. warm water together in a bowl. Gradually add oil. Add vinegar, sugar, and a pinch pepper.

2. Cut pickled herring into thirds, dress with mustard sauce, and garnish with fresh dill.

This article was first published in Saveur in Issue #23