Soused Herring

Method

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1. Lay the fillets skin down and season them with the salt and pepper.

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2. Scatter a little sliced onion over each, then roll each fillet from the head end and secure with a cocktail stick.

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3. Pack the rolls upright in a shallow ovenproof dish and scatter the remaining onion around.

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4. Bring the vinegar, water, sugar, bay, peppercorns, mustard seeds, allspice, chillies and salt to a simmer for 5 minutes.

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5. Pour the hot souse over the herring rolls — it should just cover them.

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6. Cover with foil and bake at 130C fan / 150C / gas 2 for 20 minutes.

   Mark done Start 20 min timer

7. Take them out and let them cool completely in the liquor, 2 hours.

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8. Refrigerate 12 hours before eating.

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9. Eat them cold, with a little of the onion and liquor spooned over.

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Chef’s Tips

• Low oven, not the hob. It is what softens the pin bones.
• Half vinegar, half water. Neat vinegar is inedible cold.
• Cool them in the liquor and give them a night.

Pairing Suggestions

• Brown bread and butter
• Boiled potatoes
• A cold beer

Storage & Reheating

Refrigerated in their liquor for 7 days and better after two. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.