Preparation: 1 hour 20 minutes plus 48 hours marinating
For the sweet cured herring:
12 herring fillets
100ml white wine vinegar
8 bay leaves
2 red onions, finely sliced
200g leek, sliced
3 large beetroots, uncooked
3 celery sticks, peeled
1 shallot, ch++opped
100g fresh horseradish
White wine vinegar
For the herring marinade, combine the water, sugar and vinegar in a pan then bring to the boil.
Allow to cool. Add all remaining curing ingredients and the herring fillets. Leave for 48 hours for the herring to marinate.
Tightly wrap the beetroot in tin foil and place in the oven for an hour. Remove from oven and leave to cool. Peel off the skin and cut the beetroot into wedges.
Combine the beetroot and the chopped shallots. Add white wine vinegar to taste. Blanch the celery for about 20-30 seconds and then place in a bowl of iced water to refresh.
Take the herrings out of the marinade and dab them on some paper towel to drain the liquid. Arrange 3 fillets on each plate along with some of the beetroot and celery.
Pour some of the red onion and leek from the marinade over the herrings with some salt and a splash of olive oil. To give an extra kick to the dish grate some fresh horseradish over the top then serve.
Recipe courtesy of www.greatbritishchefs.com