Cured Herring à la Birgitta
15 herrings, cleaned, deboned and butterflied
2 tsp Dijon mustard
1,5 tbsp sugar
1,5 tsp salt
white pepper corns, 8-10
150 ml brining vinegar (1 part white vinegar, 3 parts water)
150 ml olive oil
1 large bunch of dill, finely chopped
Midsummer, Christmas and Easter - the holy trinity of Swedish smorgasbord. This is always my favourite. It's a family recipe, which explains the sometimes imprecise measurements in the sauce! It's best with the very small herrings found in the baltic - not the bigger, fleshier sill, but it'll do. Sardines are too small, just so you know!
Take of the skin and any stray bones and rinse the fillets and pat dry. Place in a plastic tub, glass jar or earthenware pot.
Mix the brine and pour over the fish, make sure they're covered and then put a lid or cling film on and place in a cool place, like a larder. The fridge is a little too cold. Stir a couple of times over the next couple of days. When the fillets are completely white and opaque, they are done. Keep in the fridge in the sauce or freeze them if you want.
Sauce:
1 part mayonnaise and 2 parts Creme Fraiche (This is where personal taste comes in. Start with one tub of CF and add mayo to taste), 2-3 pressed or finely grated cloves of garlic, 1-2 shallots, finely chopped.
