Selsey Soused Herrings
This dish gets its name from Selsey in Sussex and dates from a time when herrings were plentiful in the seas off England's south coast. Halve the herrings lengthways before serving as a starter. Alternatively, for a complete meal, serve with potato salad and lettuce tossed in an oil and vinegar dressing.
- 4 large herrings each weighing about 9 oz, boned but left in 1 piece
- salt and freshly ground black pepper
- 1 small onion sliced
- 1/4 pint white wine vinegar
- 4 floz water
- 4 bay leaves
- 8 whole black peppercorns
- 1 stick cinnamon 2.5 cm (1 inch) long
- 2 teaspoons creamed horseradish sauce
- pinch of mustard powder
- 1/4 pint double cream
- lemon and beetroot wedges to garnish (optional)
- Heat the oven to 170°C (325°F) Gas3.
- Season the herrings with salt and pepper and roll them up, starting from head end, with skin on outside and secure with cocktail sticks,
- if necessary. Arrange them in a single layer in a casserole just large enough to hold them comfortably.
- Add the onion, vinegar and water. Push the bay leaves, peppercorns and cinnamon between the herring rolls. Cover with a lid or foil and bake in the oven for 1 hour. Leave to cool in the cooking liquid for at least 8 hours.
- Drain the herrings, reserving 4
- tablespoons cooking liquid, and place on a serving dish.
- Put the reserved liquid into a bowl with the horseradish sauce, mustard powder and cream and whisk until standing in soft peaks.
- Spoon a little sauce over each herring and garnish with lemon and beetroot wedges, if liked. Serve cold, with the remaining cream sauce handed separately.
Calories: 527 kcal
Carbohydrates: 5 g
Protein: 47 g
Saturated Fat: 12 g
Cholesterol: 194 mg
Sodium: 256 mg
Potassium: 923 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 683 IU
Vitamin C: 5 mg
Calcium: 186 mg
Iron: 3 mg