Herring Oil with Mustard and Milk

For herring oil, it is better to use barrel herring, it is more aromatic, fatter than fillet. Housewives often soak fillets of cut cask herring in milk to give it a softer and less salty taste. In this recipe, they used herring soaked in milk.

Ingredients

• 200 g butter
• 60 g salted herring fillet
• mustard to taste
• some milk

Directions

1. Soak the herring in milk in advance, leave for 2 hours.
2. Wipe the herring with a napkin and grind in a blender.
3. Add mustard and softened butter. Whisk everything together in a blender until smooth.
4. The oil is ready. Now you can put it in the refrigerator.