Pickled Herrings

Name: Pickled Herrings
Yield: Serves 6 to 8
Ingredients: 1 tablespoon sweet paprika; 4 lb (2 kg) salt herrings; 3 tablespoons allspice; 2 pints (1 litres) good-quality malt vinegar; 3 large onions, chopped; Black and white peppercorns 6–8 cloves; 1¼ lb (625 g) dark brown sugar; 1 tablespoon rosemary; 1 tablespoon crushed chillies Dill; 1 tablespoon Mixed herbs

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

A favourite fish course, delicious served with brown bread and butter. Salting was the traditional way of preserving herrings when they were plentiful. Be sure to start these at least 11 days ahead.

Ingredients

4 lb (2 kg) salt herrings
3 large onions, chopped

Starter
Fish course
Pescatarian
Spicy

Method

Cut the herrings in half, taking out the back fin as you go. Soak the fish in cold water for at least 36 hours.

Chop the herrings into 1–15 in. (2.5– 3.8 cm) pieces and mix well with the chopped on