Creamed Herring

Ingredients

• 1.4 herrings, soaked overnight; filleted; do not skin; cut into portions
• 2.200 millilitre white vinegar, for brine
• 3.63 millilitre water, for brine
• 4.15 millilitre sugar, for brine
• 5.2 bay leaves
• 6.5 black peppercorns, whole
• 7.onion, sliced; for layering
• 8.pickled cucumber, sliced; about 1 cucumber
• 9.2 green apple, peeled and sliced
• 10.300 millilitre thick cream

Method

1. 1.Soak herrings overnight. Change the water several times.
2. 2.Fillet but do not skin. Cut into portions.
3. 3.Boil vinegar, water, sugar, the bayleaves and the peppercorns. Strain. Allow to cool completely.
4. 4.Place a layer of herring in a casserole.
5. 5.Cover with a layer of sliced pickled cucumber and a layer of sliced green apple.
6. 6.Repeat layers until all used up.
7. 7.Mix the cooled vinegar mixture into the cream.
8. 8.Pour over the layered herring. Cover and leave in the fridge for 3–4 days before serving.

Notes

• The cream is mixed with the cooled vinegar brine — not cooked — giving a lighter result than the Mustard Herring versions.
• The pickled cucumber and green apple provide tartness and texture between the herring layers.