Pickled herrings with cucumber and dill

Pickled herrings with cucumber and dill

By
From
British Seafood
Serves
4
Photographer
David Loftus

This prepare-ahead dish takes the stress out of a dinner or lunch party starter, leaving you free to enjoy your time with your guests. It works well with any oily fish. I like to serve it on a nice, big platter as a centrepiece for a party.

Ingredients

Quantity Ingredient
4 herrings, scaled, gutted and filleted
1 teaspoon white peppercorns
2 teaspoons fennel seeds
2 bay leaves
2 shallots, peeled and finely sliced
2 garlic cloves, peeled and crushed
250ml cider vinegar
100g caster sugar
100ml Lemon oil
2 tablespoons dill, chopped
1 cucumber
cornish sea salt

Method

  1. Lay the herring fillets in a dish large enough to hold them side by side immersed in the pickling liquor.
  2. Put the peppercorns, fennel seeds, bay leaves, shallots, garlic, cider vinegar and sugar into a pan and bring to a simmer. Simmer for 2 minutes, then add 2 teaspoons of salt. Remove from the heat and leave to cool to room temperature.
  3. Pour the cooled liquor and all the flavourings over the herrings and cover the fish closely with cling film to keep them submerged. Leave the fish to marinate in the fridge for 24 hours before eating.
  4. Take the dish out of the fridge at least an hour before serving to allow the fish to return to room temperature. To serve, strain 50 ml of the cooking liquor and mix with the lemon oil and chopped dill. Halve and deseed the cucumber, then dice or slice as you prefer and add to the dressing. Season with salt to taste.
  5. Lay the herring fillets on a serving platter, scatter over the cucumber and drizzle with the dressing. Serve with a simple leafy salad and crusty bread.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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