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

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

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

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Herring salad

Ingredients

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