Whole-grain mustard (Grov senap) from Smörgåsbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Scalded rye bread (Skållat rågbröd); Fresh sausage with fennel and caraway seeds (Färskkorv med fänkål och kummin); Danish roast pork with crackling (Flæskesteg); Christmas sausage (Julkorv); Cured Christmas ham (Julskinka); Horseradish relish (Pepparrotsrelish); Red cabbage with prunes (Rödkål med sviskon)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mustard must macerate a few days before serving.

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