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Sweet soused herring with beetroot chutney and horseradish cream

By Rob Taylor of The Compasses Inn, Canterbury

Sweet soused herring with beetroot chutney and horseradish cream


  • Herring
  • 12 herring filleted pin boned and scaled
    500 ml Chardonnay vinegar
    250ml white wine
    12 all spice berries
    12 pepper corns
    6 bay leaves
    100g sugar
    1 tsp. mustard seeds
  • Beetroot chutney
  • 1 kg peeled shredded beetroot
    10g garlic
    10g ginger
    500ml red wine vinegar
    500g granulated sugar
    2 red onions peeled and sliced
    10g of pickling spice
  • Horseradish cream
  • 100 raw crème fraiche
    Salt and pepper
    Horseradish to taste (fresh or jarred is fine)


For the herring

Start by curing your fillets in equal quantities of sugar and salt overnight.

Bring to the boil all other ingredients then add two finely sliced onions and allow to cool

The next day rinse and dry the herring fillets place in a non-metallic container and cover with the pickling liquid cover and place in the fridge for at least 4-5 days.

For the beetroot chutney

Place all ingredients in a heavy bottom pan and cook on a low heat for around two hours or until sticky and sweet.

This recipe will make quite a lot so you can either scale the recipe down or place in sterilised jars and store to use at alter date.

For the horseradish cream

Whip cream with around 10g of horse radish you can add more or less dependent on taste. I like mine quite strong and seasoning. Once the required stiffness is achieved refrigerate until required.

Created by

Rob Taylor

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