Serves: 4
Preparation: 15 minutes plus 24 hours pickling time
Cooking: 1 hour

Ingredients

● 4 herring fillets
● 200ml white wine vinegar
● 200g sugar
● 2 bay leaves
● 1 tsp fennel seeds
● 1 tsp peppercorns
● 1 sprig thyme
● 4 large beetroots
● 1 bunch baby beets
● Olive oil
● 2 tbsp fresh horseradish
● 1 tbsp Dijon mustard
● 1 tbsp sherry vinegar
● ½ bunch dill
● 500g Greek yoghurt

Method

● To create the pickling liquor combine the vinegar and sugar and whisk until the sugar has dissolved. Do not heat. Add the bay leaves, fennel seeds, peppercorns and thyme.

● Cut the herring fillets into diamond shaped slices and place in the pickling liquor and leave for at least 24 hours.

● Boil the large beetroots for around 40 minutes then peel and blitz with the horseradish and vinegar until smooth. Season to taste and add olive oil if needed.

● Wash the baby beets and quarter them. Cover in olive oil and salt and wrap in tin foil. Bake at 200°C for 15 minutes, then uncover and bake for a further 2-3 minutes.

● Marble the beetroot purée through the yoghurt to create a ripple effect.

● Place on the beetroot and herring fillets.

● Finally, chop the dill and sprinkle on top and add a dash of good olive oil.