Christmas Menu: Norwegian herring with Christmas spices and Extra Virgin Olive Oil - Reserva Familiar Arbequino.


  • 8 fillets of salted Norwegian herring already washed in water
  • 3 dl liquid cream
  • Grated horseradish to taste
  • Lemon juice half a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon brown sugar
  • 1 tsp mixed Christmas spices
  • 2 hard boiled eggs
  • 5 cornichons small slightly sweet pickled gherkins
  • Chives
  • Dill
  • Extra virgin olive oil - Reserva Familiar Arbequino Castillo de Canena
  • 1 teaspoon of allspice in grains
  • 1 teaspoon whole cloves
  • 1 teaspoon star anise
  • 1 teaspoon black peppercorns


  • Whip the cream with a whisk, after having kept it in the freezer for half an hour until it whips well.
  • Grate the horseradish and marinate it in the lemon juice and two tablespoons of Castillo de Canena Reserva Familiar Arbequino for a few minutes before mixing it with the cream.
  • Lightly brown the Christmas spices in a frying pan and crush them in a mortar or grind them with a pestle and pestle until they are a powder. Mix these spices with the sugar and mustard and add to the sauce.
  • Dice the hard-boiled eggs and cornichons and mix them with the chives and chopped dill.
  • Remove the bones from the herring fillets and slice them thinly. Dip the fillets in the sauce and keep them cold before serving.