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
Whisk mustard and 3 tbsp. warm water together in a bowl. Gradually add oil. Add vinegar, sugar, and a pinch pepper.
Cut pickled herring into thirds, dress with mustard sauce, and garnish with fresh dill.