Warm Baby Beets And Herring With Mustard Dill Sauce Recipes

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

Steps:

• Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
• Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

MUSTARD HERRING (SENAPSILL)

Steps:

• Drain herring; place in a medium bowl.
• In a small bowl, combine egg yolks, mustard, vinegar, salt, white pepper, and sugar.
• Use a whisk to gradually beat in oil until mixture is thick and creamy.
• Stir in dill.
• Pour over herring.
• Cover and refrigerate 3 to 4 hours.
• Note: Preparation time does not include refrigeration time.

BEETS IN MUSTARD SAUCE

Steps:

• Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot o cold water to cover, bring to a boil, reduce heat, and boil until the beets can be pierced easily with a sharp knife, 45-60 minutes depending upon their size.
• Meanwhile, whisk together the mustard and vinegar in a bowl, then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
• When the beets are done, drain them and submerge them in cold water until they are cool enough to handle. When cooled, cut off the roots and tops, and slip the skins off. Slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the fridge at least 24 hours. Season before serving, if needed.

MUSTARD HERRING AND BEET SMORREBROD

Steps:

• Make pickled beets .
• Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
• Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
• Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.