Soused Herrings
Herring fillets baked gently in spiced vinegar, then left to cool. Sharp, fresh and lovely with potato salad.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Sousing is an old way of preserving fish in vinegar. The result is tender, tangy fish that keeps for several days.
Serve cold with rye bread, beetroot or a creamy potato salad.
Soused Herrings
50 min total · approx. 280 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 160°C / 140°C fan. Season the fillets and roll them up skin-side out.
- Pack them into a small baking dish with the onion, bay leaves and spices.
- Warm the vinegar, water and sugar until the sugar dissolves, then pour over the fish.
- Cover with foil and bake for 30 minutes. Leave to cool in the liquid, then chill until needed.
Cook's noteThey keep in the fridge, covered in the liquid, for up to 4 days.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
