Marinated Herring with Horseradish Cream Recipes

Ingredients :

2 large herrings, filled

8 tbsp lemon juice

125g crème fraiche

1 tbsp hot horseradish sauce

salt and pepper

1 tbsp chopped dill, to garnish

Marinade:

150ml white wine vinegar

150ml water

75g caster sugar

1 garlic clove, sliced

1 small red onion, sliced

2 bay leaves

2 dill sprigs, bruised

1 tsp allspice berries, bruised

6 white peppercorns

1. Using a pair of tweezers, pull out as many of the tiny bones from the herring fillets as possible.
2. Wash and dry well.
3. Place the skillets, skin side down, in a ceramic dish and pour over the lemon juice, cover and chill for 120 minutes.
4. Prepare the marinade: combine all the ingredients in a bowl and set aside.
5. Stir occasionally to dissolve the sugar.
6. Drain the herrings and discard the juices, cut the fish into bite-sized pieces, return to the dish and pour over the marinade.
7. Cover and leave to marinate overnight in the refrigerator.
8. Remove the herring fillets from the marinade and allow them to return to room temperature for 60 minutes, discard the marinade.
9. Combine the crème fraiche and horseradish sauce in a small bowl, season to taste with salt and pepper and mix together well.
10. Arrange the herrings on a platter with the bowl of horseradish cream and garnish with chopped dill.

Serve 4

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