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Mustard Herring: A Versatile Swedish Culinary Tradition

4/1/2026

Summary

Story summary

Herring in mustard sauce evolved in 20th-century Swedish cuisine and gained popularity by the 1930s.
The 1930s rise in popularity coincided with Bullens mustard herring in jars.
Early recipes by Anna-Maria Zetterstrand and Charles Emil Hagdahl featured boiled herring with mustard sauces.
Contemporary recipes emphasize personal taste, allowing adjustments in mustard strength and sweetness.
The dish is versatile, served on smörgåsbord or with boiled potatoes and crispbread.

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Story summary

Herring in mustard sauce evolved in 20th-century Swedish cuisine and gained popularity by the 1930s.
The 1930s rise in popularity coincided with Bullens mustard herring in jars.
Early recipes by Anna-Maria Zetterstrand and Charles Emil Hagdahl featured boiled herring with mustard sauces.
Contemporary recipes emphasize personal taste, allowing adjustments in mustard strength and sweetness.
The dish is versatile, served on smörgåsbord or with boiled potatoes and crispbread.