Senapssill (Herring in Creamy Mustard-Dill Sauce)

  • Preparation - 15 minutes
  • Chilling (Marinating) - Minimum 12 hours
  • Servings: 6
  • Country: Sweden
Slices of pickled herring in a creamy yellow mustard sauce, topped with fresh dill.

Senapssill is perhaps the most beloved type of marinated herring in Sweden. The mustard sauce provides the perfect balance between sharpness (mustard), sweetness (sugar), and acidity (vinegar), which is smoothed by the cream and complemented by fresh dill.

The sauce should be thick and creamy to coat every piece of herring. Marinating in the refrigerator ensures the fillets soak up this rich flavour.

Ingredients

I. For the Senapssill

  • 400 g Pickled herring fillets (Matjes or in clear brine), drained
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Swedish sweet mustard (or mild whole-grain mustard + ½ Tbsp sugar)
  • 2 Tbsp Sugar (granulated or powdered)
  • 1 Tbsp White wine vinegar
  • 3 Tbsp Vegetable oil (canola or sunflower)
  • 50 ml Whipping cream (30-33%) or sour cream
  • 0.5 bunch Fresh dill, chopped (a large amount)
  • 1 to taste Salt and black pepper

II. For Serving

  • 1 as side dish New boiled potatoes
  • 1 for serving Knäckebröd (Swedish crispbread)

Instructions

Step 1: Preparing the Herring

Remove the herring fillets (Matjes) from the brine and pat them thoroughly dry with a paper towel. Slice them into diagonal pieces, about 1.5 to 2 cm thick.

Step 2: Preparing the Sauce

In a large bowl, mix both types of mustard, sugar, and wine vinegar. Mix well until the sugar begins to dissolve.

While stirring, slowly drizzle in the vegetable oil until the sauce slightly emulsifies and thickens.

Stir in the cream (or sour cream) and most of the chopped dill. Taste the sauce and season with salt and pepper if necessary. It should be creamy, sweet, and slightly tangy.

Step 3: Marinating

Place the sliced herring pieces into the mustard sauce and gently mix to coat them evenly.

Transfer the mixture to an airtight container and store in the refrigerator. Allow to marinate for a minimum of 12 hours, ideally 24 hours.

Step 4: Serving

Before serving, let the herring stand briefly at room temperature. Transfer it to a serving dish and sprinkle with the remaining fresh dill.

Senapssill is traditionally served with boiled potatoes (which are eaten alongside the sauce) and pieces of crispbread (Knäckebröd).