Stuffed Herrings with Apples and Tarragon

Tarragon is a herb probably more used in French cookery than British, but it can lend its unique flavour to so many of our best-loved dishes – to chicken, to omelettes, to mushrooms, fish, sauces and salad dressings. Here, I’m using it, along with the slight acidity of apples, in a stuffing for oily herring, a fish that has long been a British favourite, both fresh and smoked. To add extra spice, there is a touch of horseradish too. This is not essential, but does lift the dish.

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