Tag Archives: Fresh Herring

Herring |Toast |Salted Cucumber |Horseradish

Herring is one of the best sources of vitamin D as well as other vitamins, proteins and minerals. Vitamin D plays a prominent role in the body’s absorption of phosphorus and calcium and in the formation of bones.

Herring & Toast

Like crisp bread and potatoes, numerous studies show that those who frequently eat fish are healthier. Herring, like salmon and other fatty fish, contains valuable Omega-3 polyunsaturated fatty acids that promote a healthy heart, regulate blood pressure, reduce blood clotting and strengthen the immune system.  Maybe you are a big fan of Herring or maybe you’re not. But don’t judge because you never had it prepared right, however if you don’t appreciate Herring you miss a fish that’s good for you, Omega 3 source, Vitamin D, Vitamin D12 and  besides being good for your health and all that for a very cheap price.

Let’s make this happen,

A potent combination of fresh Herring, pungent horseradish and refreshing cucumber that’s a smashing start to any meal, here is what is needed to make it happen.  30 minutes to 1 hour preparation time | Serves 4

Ingredients:

½ Cucumbers, peeled, thinly sliced on a mandoline

4 tbsp Grated fresh horseradish

2 Heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh Herring fillets

Salt | Freshly ground black pepper

1 Tsp butter

To serve:

4 Slices soda bread, toasted, buttered

1 Red onion, thinly sliced

1 Lemon

Preparation Method:

  1. For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
  1. Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
  1. In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
  1. Season the Herring fillets on their skin side with salt and freshly ground black pepper.
  1. Heat the butter in a frying pan until it is foaming. Add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
  1. To serve, place a small handful of the cucumber onto the toast. Place the cooked Herring fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.

Chef  EdieM