The herring used to be a staple fish in the British Isles but fell out of favour, perhaps because of its distinctive fishiness, which seems madness. Herring is a beautiful, flavoursome and plentiful fish. It is good value and packed with health-giving nutrients and also lends itself to myriad ways of cooking – fried, chargrilled, baked or raw.
Herring is a great base for flavours so marinades like the one in this recipe make for delicious dishes – the addition of a creamy potato salad just adds to the pleasure.
6 herring, filleted
100ml white wine vinegar
20 black peppercorns
8 bay leaves
2 red onions, finely sliced
200g leeks, sliced
450g waxy new potatoes, peeled and diced
100g fresh peas, shelled
1/2 Cox’s apple
1 lemon, juiced
1/2 red onion, finely sliced
1 handful of lamb’s lettuce
1 handful of mint
1 lemon, juiced and zested
1 tsp sugar
1 tsp garlic, minced – from about two cloves
1 tbsp fresh horseradish, finely grated
125g Greek yoghurt
70g olive oil
Milled black pepper
TO MADE THE MARINADE:
Bring the water, sugar and vinegar to the boil in a small saucepan, allow to cool.
Arrange the herring snugly into a serving dish, scatter the peppercorns, bay leaves, red onions and leeks over before pouring over the marinade.
Place into the fridge and allow to marinade for 48 hours.
TO MAKE THE POTATO SALAD:
Cook the potatoes in salted boiling water until tender. Drain and allow to cool completely.
Blanch the peas in salted boiling water until tender – refresh in iced water. Drain and set aside.
Slice the apple and sprinkle over the lemon juice to prevent discolouration.
TO MAKE THE DRESSING:
Mix all of the ingredients together in a blender until well-incorporated. Reserve in the fridge.
Mix the potatoes with half of the yoghurt dressing. Scatter the lamb’s lettuce on a serving dish and place the potatoes on top.
Add the rest of the ingredients to the plate and drizzle over the rest of the dressing. Sprinkle over the lemon zest and serve immediately alongside the marinated herring.