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.