Sweet soured herring with beetroot chutney and horseradish cream

By Rob Taylor

  • 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
  • 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
  • 100 raw crème fraiche
  • Salt and pepper
  • Horseradish to taste (fresh or jarred is fine)

Method

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.