Grilled Herrings with Dill and Mustard
Dill and mustard give herring a delicious tangy flavour.
- 4 tbsps chopped fresh dill
- 6 tbsps mild Swedish mustard
- 2 tbsps lemon juice or white wine
- 4 fresh herrings cleaned but heads and tails left on
- 2 tbsps butter or margarine melted
- Salt and pepper
- Mix the dill, mustard and lemon juice, or wine, together thoroughly.
- Cut three slits, just piercing the skin, on both sides of each herring and lay them on a grill pan.
- Spread half the mustard mixture equally over the exposed side of each fish, pushing some into the cuts.
- Spoon a little of the melted butter over each herring, and grill the fish for 5-6 minutes.
- Turn the fish over and spread the remaining mustard and dill mixture over them. Spoon over the remaining melted butter and grill for a further 5-6 minutes.
- Sprinkle the fish with a little salt and pepper before serving.
Calories: 462 kcal
Carbohydrates: 2 g
Protein: 46 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 165 mg
Sodium: 531 mg
Potassium: 861 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 455 IU
Vitamin C: 5 mg
Calcium: 159 mg
Iron: 3 mg