By Rob Taylor of The Compasses Inn, Canterbury
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.
