Ziva's Mustard Herring

Ingredients

• 1.6 herrings, soaked; filleted but do not skin
• 2.onion, sliced; for layering
• 3.330 millilitre white vinegar, for brine
• 4.60 millilitre sugar, for brine
• 5.2 bay leaves
• 6.4 black peppercorns, whole
• 7.2 eggs, whole; beaten
• 8.60 millilitre sugar, second measure; for egg sauce
• 9.5 millilitre mustard powder, dry mustard powder

Method

1. 1.Fillet but do not skin the herring. Cut into serving portions.
2. 2.Layer the herring portions and the sliced onions in a casserole.
3. 3.Boil together the vinegar, ¼ cup sugar, the bayleaves and peppercorns. Allow to cool.
4. 4.Beat the eggs with the other ¼ cup sugar and the mustard powder. Beat till thick and yellow.
5. 5.Add the vinegar mixture and stir well. Bring to the boil but stir all the while until thickened. Cool completely.
6. 6.Pour over the layered herring and onion. Cover and allow to pickle for 3–4 days.

Notes

• The sugar is used in two stages — once in the vinegar brine, once in the egg sauce. Both measures are ¼ cup.
• No cream in this version — compare with Mustard Herring (with cream) elsewhere in this collection.
• Allow the full 3–4 days for the flavours to develop before serving.