Recipe: Sweet herring

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

? � tsp mustard seeds
? � tsp coriander seeds
? � 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.

Source: http://www.thejc.com/lifestyle/recipes/63744/recipe-sweet-herring

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