Ingredients:
(10 portions)
600 g fresh herringfilets

Marinade:
4 dl water
1 dl vinegar
1 dl salt
1 tbsp sugar

Mustard sauce:
½ dl grinded mustard (Colman's)
½ dl sugar
2 tbsp balsamic vinegar
1 dl oil
1 dl fine-cut dill
(ca. ½ dl water)

Instructions:
Pull the skin off the herringfilets. Mix water, vinegar, salt and sugar. Put the herringfilets to soak in the vinegarliquor for a couple of hours or over night. Let the filets drain off well.
Mix grinded mustard, sugar and water. Flavour the mustard with balsamic vinegar. Add the oil while whipping strongly, so that a smooth sauce is made. If the sauce gets very thick, add some water. Put the drained-off filets with mustard sauce in layers in a pot with a lid. Let it stand and gather flavour till the next day. Serve with boiled potatoes or on a smorgasbord.
Mustard Baltic Herring with Dill can be kept in the refrigerator for about one week.