12th Day of Christmas.
When pickled herring being a vital part of the Danish holiday lunch parties, you sometime want to change up the flavor profile. The classic dressing/sauce is the curry version, is a must have. But this Dill version has a very delicate and fine flavor, and comes in as a close second in my home.
- 3-4 pickled herring fillets (marinede sildefileter)
- ½ dl (¼ cup) creme fraiche or sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon pickling solution from the herring
- ½ lemon, the juice from
- 1 teaspoon capers
- a good handful chopped fresh dill, cleaned well, and dried
- salt & pepper to taste
Mix all the ingredient for the dressing, and season with salt and pepper. Cut the herring fillet into bite-size pieces and cover the herring bites with the dressing. Let the herring marinate in the dressing for a few hours before serving.
Serve the herring on a pies of Danish rye bread.