Soused Herrings Recipe

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Soused Herrings Recipe

(Richly spiced and sharpened by the mustard and capers, these plump,

hom-pickled herrings re-create a traditional Scandinavian delicacy)

Ingredients:  Serves 4, Oven: Preheated to 180C

pint (285 ml) cider vinegar

pint (285 ml) water

3 juniper berries

6 cloves

level teaspoon ground allspice

6 black peppercorns, lightly crushed

1 bay leaf

4 herrings, each about 8 oz (225 g), scaled, heads removed, gutted and boned

4 level teaspoons English mustard powder

2 teaspoons water

2 small red onions, peeled, thinly sliced and separated into rings

1 level tablespoon pickled capers, drained

2 small dill-pickled cucumbers, halved lengthways

Wooden cocktail sticks



Bring the vinegar, water, juniper berries, cloves, allspice, peppercorns and bay leaf to the boil in a stainless steel or enamel pan, then simmer, uncovered, for 10 minutes.  Set aside.  Rinse the herrings, pat them dry with kitchen paper and lay them, skin side down, on a board covered with greaseproof paper.  Mix the mustard with the water, spread a quarter of the mixture on each fish and arrange a few onion rings and capers on top.  Lay a piece of pickled cucumber across the head end of each fillet, and roll up from head to tail.  Secure each roll with a cocktail stick.  Pack the herrings snugly into an ovenproof glass or china dish and scatter the remaining onion rings on top.  Pour the spiced vinegar over the fish.  Cover the dish and bake in the preheated oven for about 15 minutes, or until the flesh just begins to flake when tested with the tip of a knife.  Leave to cool.  Remove the cocktail sticks and put the covered dish of herrings in the refrigerator for 1-2 days to 'souse'.


Note:  Potato salad, crisp lamb's lettuce and tomatoes are foils for the sharp taste of the herrings.


Nutrient Value Per Serving:

340 calories

25 g total fat (7 g saturated fat)

4 g carbohydrates

1 g fiber

320 mg sodium


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