Selsey Soused Herrings

selsey soused herrings

Selsey Soused Herrings

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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.
Servings: 4
Calories: 527


  • 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

to serve

  • 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
Fat: 34g
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
Ingredients Cod, Fish & Seafood
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