Smoked Herring and Roast Beetroot Salad

• 4 smoked herring fillets (preferably French Saur herring), or jugged kippers
• 1.5 kg/3 lb

Slice the smoked herring fillets into 3 or 4 and place in a glass dish. Mix the marinade ingredients, spread over the fish and set aside to marinate overnight.

Roast the beetroot in a preheated oven at 190°C (375°F) Gas Mark 5 for 2–3 hours