Soused Herrings

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 12 fresh herrings
  • 1 Spanish onion, finely chopped
  • ¼ pint double cream


Split herrings down the back; remove backbones carefully and stuff with their soft roes mixed with half the finely chopped onion, double cream, and salt and freshly ground black pepper, to taste.

Sprinkle half remaining chopped onion on the bottom of a shallow heatproof baking dish, season with 1 tablespoon<