A lovely sweet, hot pickled herring recipe; the herrings can also be served cold when cooked this way, but they are delicious when served warm with potato salad, boiled eggs, sliced onions, herbs and dill pickles.
herring fillets (4 fillets, weighing about 300g to 400g, will be suitable for this amount of liquor)
150mls dry white wine
2 tablespoons white wine vinegar (or white distilled pickling vinegar)
juice of 1 lemon (and then squeezed lemon cut into wedges)
1 tablespoon of sugar
1/2 red onion, peeled and sliced into rings
2 bay leaves
1/2 teaspoon white peppercorns
1/2 teaspoon coriander seeds
1 teaspoon sea salt
A lovely hot, sweet pickled herring recipe; the herrings can also be served cold when cooked this way, but they are delicious when served warm with potato salad, boiled eggs, sliced onions, herbs and dill pickles.
Place all of the pickling ingredients into a saucepan with a tight fitting lid, except the herring fillets, and bring to the boil, stirring all the time to dissolve the sugar.
Turn the heat down and then add the herring fillets, put the lid on the saucepan and simmer gently over a low heat for 8 to 10 minutes. Then turn the heat off and allow the herrings to sit in the pan for 2 to 4 minutes.
Drain the fish and serve them hot with potato salad. Or, allow them cool in the cooking liquor, drain them, and serve them cold as part of a buffet or with bread and butter. They can be kept in the cooking liquor for up to 2 days for a stronger pickled flavour.