Appetizers
Herring in Mustard Sauce (Siļķe Sinepju Mērcē)
Ingredients
- 4 salted or pickled herring fillets, cut into bite-sized pieces
- 3 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 2 tbsp sunflower oil
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tbsp fresh dill, finely chopped
- 1 small red onion, thinly sliced
- Rye bread, to serve
Method
- Whisk together both mustards, oil, vinegar and sugar until smooth and emulsified.
- Stir in half the chopped dill.
- Arrange the herring pieces on a platter and spoon the mustard sauce evenly over the top.
- Scatter with sliced red onion and the remaining dill.
- Cover and chill for at least 30 minutes before serving with slices of rye bread.
Introduction: Latvia's long Baltic Sea coastline has made herring a cornerstone of the national table for centuries.
Cultural Background: Latvia's long Baltic Sea coastline has made herring a cornerstone of the national table for centuries. Cured herring fillets dressed in a tangy mustard and dill sauce are a classic cold starter, especially prevalent at festive gatherings and New Year's spreads.
Tips: If using very salty herring, soak the fillets in cold milk for 1 hour beforehand to mellow the flavour.
Variations: Add a spoonful of sour cream to the mustard sauce for a milder, creamier finish.
Storage: Refrigerate covered for up to 2 days; flavour deepens the longer it sits.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I use fresh herring instead of cured?
A: This dish relies on the firm texture and developed flavour of salted or pickled herring; fresh herring would need curing first.
Q: What is traditionally served alongside?
A: Boiled potatoes and dark rye bread are the classic accompaniments.
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