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Recipe: Sweet herring

Perfect with a little horseradish

Prep:

Cook:

Serves:

    At The Minnis, we use individual Kilner jars, placing 2 herring fillets curled around the inside with the shallot and a bay leaf in the middle of each jar. We then pour on the liquid and tighten the lid. This goes perfectly with a little horseradish cream and some lovely fresh bread.

    Ingredients

    ● ½ tsp mustard seeds
    ● ½ tsp coriander seeds
    ● ½ tsp peppercorns, Szechuan or black
    ● 2 blades mace
    ● 85g caster or brown sugar
    ● 1 pint of malt vinegar
    ● 20 herring fillets
    ● 1 shallot – peeled and sliced
    ● 6 bay leaves

    Method

    ● In a warmed pan, place the coriander and mustard seeds, peppercorns and mace. Add the sugar and melt over a medium heat.
    ● Add the vinegar and bring to the boil.
    ● Boil the vinegar rapidly to release the flavours of the spices for about 6 – 8 minutes.
    ● Place the raw herring fillets in the bottom of a suitable jar and add the sliced shallot and the bay leaves.
    ● Cool the vinegar mixture for a few minutes, then pour over the herrings. Place a lid on the jar and refrigerate for 24 hours.
    ● These will keep for 10 days in the fridge.

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