Caper-Stuffed Herring with Warm Potato Salad

I have no time for people who purport to listen to the health pundits and then eat cod-liver oil capsules as their answer to oily fish. I love herrings – the food history of our coastal areas is ripe with herring stories and accounts of the indomitable herring wives who followed the shoals of fish round the country. This is a Swedish dish and an excellent way of cooking your herring.


  • 55g/2oz capers
  • 2 tbsp chopped chives
  • 2 tbsp dill
  • 1 tbsp freshly grated horseradish
  • 85g/3oz cream cheese
  • 6 herrings, boned but still connected along the back fin
  • salt and pepper

For the Salad

  • 7 rashers of bacon chopped
  • 6 cold boiled small potatoes, roughly chopped
  • 2 shallots or small onion, finely chopped
  • wine vinegar
  • olive oil
  • 1 tbsp capers


Chop the capers and mix with the chives, dill and horseradish. Add the cream cheese and season to taste. Dry the fish fillets, lay filling on one side and fold over so the fish looks whole.

Fry the bacon in a heavy pan till crisp, add potatoes and heat through, remove to a dish and stir in the raw onion. Pour over the vinegar and a little olive oil, season and mix well. Keep warm.

Rub the fish with a little oil, heat the pan, it must be very hot. Fry the fish for about 2 minutes each side. Serve with the potato salad, garnished with capers.