4 Smoked Herring fillets, skinned
freshly ground black pepper
1 Spanish onion, thinly sliced
2 bay leaves, broken
3 - 4 whole cloves, crushed
2 tablespoons parsley, coarsely chopped
10 fl oz (300ml) good-quality olive oil
4 - 6 tablespoons white wine vinegar
freshly ground black pepper
1 Spanish onion, thinly sliced
2 bay leaves, broken
3 - 4 whole cloves, crushed
2 tablespoons parsley, coarsely chopped
10 fl oz (300ml) good-quality olive oil
4 - 6 tablespoons white wine vinegar
method
1. Lay the Smoked Herring fillets in a shallow dish, sprinkle with pepper and cover with the sliced onion, bay leaves, cloves and parsley.
2. Combine the oil and vinegar and pour over the fillets.
3. Cover with cling-film and put in the refrigerator for at least 8 hours, but preferably overnight.
4. If the fillets are not entirely covered, turn them occasionally in their marinade.
2. Combine the oil and vinegar and pour over the fillets.
3. Cover with cling-film and put in the refrigerator for at least 8 hours, but preferably overnight.
4. If the fillets are not entirely covered, turn them occasionally in their marinade.
serving amount
serves 4
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