Soups and Starters Recipes - Marinated Herring with Horseradish Cream Recipe

• 2 large herrings, filleted

• 8 tablespoons lemon juice

• 125 g/4 oz crème fraiche

• 1 tablespoon hot horseradish sauce

• salt and pepper

• 1 tablespoon chopped dill, to garnish

Marinade:

• 150 ml/1/4 pint white wine vinegar

• 150 ml/1/4 pint water

• 75 g/3 oz caster sugar

• 1 garlic clove, sliced

• 1 small red onion, sliced

• 2 bay leaves

• 2 dill sprigs, bruised

• 1 teaspoon 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. Wash and dry well.

2. Place the fillets, skin side down, in a ceramic dish and pour over the lemon juice. Cover and chill for 2 hours.

3. Meanwhile, prepare the marinade. Combine all the ingredients in a bowl and set aside. Stir occasionally to dissolve the sugar. Drain the herrings and discard the juices.

4. Cut the fish into bite-sized pieces, return to the dish and pour over the marinade. Cover and leave to marinate overnight in the refrigerator.

5. Remove the herring fillets from the marinade and allow them to return to room temperature for 1 hour. Discard the marinade.

6. Combine the crème fraiche and horseradish sauce in a small bowl, season to taste with salt and pepper and mix together well.

7. Arrange the herrings on a platter with the bowl of horseradish cream and garnish with chopped dill.