Soused Herrings

The herring is probably one of the cheapest fish you can buy. It is also extremely good for you, providing essential oils. These soused herrings, probably originating in Denmark, make a good hors-d’oeuvre, which is improved by a dollop of sour cream.


  • 4 herrings, cleaned, boned and heads and tails removed
  • 1 small onion, sliced
  • 2 bayleaves
  • 150ml/¼ pint dry white wine
  • 150ml/¼ pint good wine vinegar
  • 1 tbsp mixed pickling sauce
  • salt and freshly ground pepper


Lay the herrings in a fireproof dish, cover with the sliced onion, sprinkle with the pickling spice and add bayleaves, salt and pepper. Mix the wine and wine vinegar and pour over. Cook in a preheated slow oven 150°C/300°F/Gas 2 for about 1½ hours. Allow to get cold before serving.