Herring with Västerbottensost


Follow these steps

400 g pickled herring
100 ml mayonnaise
100 ml cooking yoghurt
150 ml grated Västerbottensost
1 clove of garlic
1 tbsp unsweetened (French) mustard
cayenne pepper
salt and pepper

Drain the herring and cut it into pieces, about one centimetre wide. Mix together the mayonnaise, yoghurt and grated cheese. Crush the garlic clove and add mustard and a little cayenne pepper. Season with salt and pepper. Layer the herring and cream in a bowl. Let it stand in the fridge for a few hours. Looks a natural part of the Christmas buffet, or can be served as a starter with boiled potatoes, green salad and croutons of rye bread.

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