Senapsill

Senapsill, also known as senapssill, is a traditional Swedish pickled herring prepared in a mustard-flavored marinade. The name combines senap (mustard) with sill (herring) and reflects its defining sauce. It is one of the many flavored sill varieties commonly found on a Swedish smörgåsbord and is particularly associated with Christmas, Easter, and Midsummer celebrations.

Preparation typically involves herring fillets that are cleaned, cured, or salted and then packed in a marinade based on mustard, sugar, salt, and vinegar. The mustard component may be a prepared mustard or mustard seeds, and the sauce is often enhanced with onions and sometimes dill. The fish marinates for several days to a few weeks in a cool place, allowing the flavors to meld. Commercial versions are widely available and vary in mustard intensity.

Serving and presentation: Senapsill is served cold as part of a platter with other herring varieties, often accompanied by boiled potatoes, sour cream or yogurt with chives, and crispbread or rye bread. It is commonly included on holiday spreads and in Nordic-style seafood offerings.

Variations: Gulsenapssill refers to a yellow-mustard version, while other variants may use Dijon or whole-grain mustard, altering the heat and flavor. Some recipes add more onion or dill, producing subtle differences in aroma and depth.

Storage: Home-prepared senapsill should be refrigerated and consumed within a few weeks. Commercial jars are pasteurized and have longer shelf life. The dish remains a staple of Swedish culinary traditions and Nordic seafood lightly spiced with mustard.