(Sennepssild)
4 salted herring fillets
I tablesp. white wine vinegar
2 tablesp. sour cream
3-4 tablesp. olive oil
1 tablesp. sweet mustard
1 tablesp. dark French mustard
About 15 white peppercorns
1-2 bunches dill
Prepare the herrings as in the last recipe, but cut into smaller pieces and lay them like whole fillets on a flat dish.
Beat together the vinegar, mustard and sour cream, and gradually add the oil until the consistency is that of thin mayonnaise.
Season with the crushed peppercoms and pour over the herring fillets.
Decorate with freshly chopped dill, or stir a little dried dill into the sauce.