Herring salad

Name: Herring salad
Yield: Serves 4
Ingredients: salt and cayenne pepper; salt and cayenne pepper; 125 g butter, softened; 125 g soft herring roes; 1 tbsp double cream; juice of ½ lemon; 2 tbsp vegetable or corn oil; 2 tbsp olive oil; 1 garlic clove, peeled; 2 tsp Dijon mustard; salt and freshly ground black pepper; salt and freshly ground black pepper; a few sprigs of tarragon; 2 tbsp vegetable or corn oil; good knob of butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 100 g soft herring roes; 1 tbsp good-quality tarragon vinegar; 125 g smoked or cured herring fillet, cut into 2 cm pieces; 125 g smoked or cured herring fillet, cut into 2 cm pieces; 80 g fine curly endive

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

We generally eat herring roes fried and served on hot buttered toast. Like chicken livers and other offal, they lend themselves to lots of other preparations and dishes. If you can have a chicken liver salad, why not do the same with herring roes and serve the fillets too.

Ingredients

100 g soft herring roes
salt and freshly ground white pepper
good knob of butter

Fish course
Pescatarian
Gluten-free

Method

First make the dressing: put all of the ingredients in a clean bottle or jar, give them a good shake and leave to infuse at room temperature, preferably overnight.
A few hours ahead, make the herring roe pàté: melt 30g of the butter in a frying pan, season the roes with salt and cayenne pepper, and gently sauté them over a medium heat for 3-4 minutes. Add the rest