description
Caught in the North Sea, herring are cut into small pieces in a Picallili sauce as per traditional and artisanal methods in Denmark.
Picallili sauce is made from vegetables condiment recipe, vinegar, sugar and mustard.
Ingredients
Pieces of herring, mustard (water, glucose -sirop fruit, mustard flour, wheat flour, spices (coriander), modified corn starch, acidity regulators E330, E202 preservatives, sugar, dill, vinegar.
Origin
Denmark
Brand
Olsen
Producer
Since 1991, the team Olsen is carried by a challenge: give acclaim to the wild smoked salmon from the Baltic sea.
the biggest names in French gastronomy, critics and food writers have unanimously recognized the high quality range of smoked salmon < / strong> Olsen and the other Nordic specialties of the house.
thus, in France, numerous restaurants, caterers and famous luxury department stores offer exclusive a range of Olsen products.
Shelf life information
Once received, you have 2 months to consume your herrings in sauce.
cook with talent
This preparation Herring in sauce Picallili is eaten on black bread.