• 4 smoked herring fillets (preferably French Saur herring), or jugged kippers
• 1.5 kg/3 lb raw beetroot
• 300 ml/½ pint soured cream
• tops of 1 bunch of spring onions, chopped
• 2.5 cm/1 inch fresh horseradish, grated
• salt and freshly ground black pepper

Marinade

• 100 ml/3½ fl oz light olive oil
• 2 shallots, thinly sliced
• freshly ground black pepper

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, or until done. Peel, chop coarsely and mix with the soured cream, spring onion tops, horseradish, salt and freshly ground black pepper.

To serve, place the beetroot on the plate, with the marinated smoked herring arranged around or on top.