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Pickled Herrings Recipe

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Pickled Herrings Recipe from


6 small herrings, cleaned

1 medium onion, peeled and thinly sliced

1 bay leaf

6 peppercorns

3 allspice berries

1 whole chilli

¼ pint vinegar

¼ pint cold water


 1. Remove the fins and tail from each herring using a pair of scissors, then cut the fish open along the underside from head to tail. Lay the fish flat on a board, skin side upwards. Press down firmly all the way along the backbone, then ease out the bone with the help of a knife

2. Lay the fillets of fish on a flat surface and scatter each with a few rings of onion, then roll up tightly. Lay the rolls in the dish, packing them closely together so they do not unroll

3. Scatter the rest of the onion rings on top, add the bay leaf, peppercorns and allspice berries and the whole chilli 

4. Pour over the vinegar and water. Cover the dish with foil and cook the herrings at gas 3 / 325°F / 160°C for one hour

5. Leave the herrings overnight to cool in their liquor. Serve the dish with thinly sliced bread and butter

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