Bute herrings

Name: Bute herrings
Yield: Serves 4
Cuisine: British
Ingredients: 75 g granulated sugar; 450 ml cold water; 8 herrings; 18 g salt; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; crushed herbs (parsley, thyme, chervil, whatever you will); crushed herbs (parsley, thyme, chervil, whatever you will); 125 ml salad dressing made with olive oil, vinegar, mustard powder, salt, pepper and a pinch of sugar; crushed herbs (parsley, thyme, chervil, whatever you will); 700 g new potatoes; juice of 1 lemon; crushed herbs (parsley, thyme, chervil, whatever you will); 3 eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Tins cold dish is excellent for a buffet meal or lunch on a warm day. The Isle of Bute was always known for the quality of its herrings, which were known as ‘magistrates’ because of their size and fatness!

This dish takes a little time and attention but is well worth the effort.

Ingredients

8 herrings
18 g salt
75 g granulated sugar

Europe
United Kingdom
Lunch
Fish course
Pescatarian
Summer
Winter
Gluten-free
London

Method

Clean and bone the herrings, remove the heads and lay on a flat dish. Sprinkle with the salt and then the sugar. Leave for 4 hours in the fridge or a cool place, then drain and dry thoroughly. You will be amazed at the amount of oil they give up.

Preheat the oven to 180°C/350°F/gas mark 4