Preparation time 15 minutes,
Cooking time 12 minutes,
Calories 435 per portion
4 fresh herrings
1 tablespoon oil
1 tablespoon white wine vinegar
salt and pepper
4 spring onions, chopped
300 ml (1/2 pint) soured cream
1 teaspoon mustard powder
1 tablespoon chopped fresh dill
halved lemon slices
1 teaspoon chopped fresh dill, plus a few sprigs
1. Scale and gut the herrings. Wash the insides and outsides of the fish and pat dry. Cut slits down both sides of each fish. Brush the fish with oil, then spoon the vinegar into the slits and season the fish generously.
2. Heat the grill to medium heat and grill the herrings on one side for 6 minutes. Turn the fish over, brush with a little more oil and cook for a further 6 minutes. Transfer the herrings to a serving plate and keep warm.
3. Mix the remaining ingredients together. Pour the sauce into a small serving bowl, and sprinkle with cayenne and dill. Garnish the fish with halved lemon slices and sprigs of dill and serve with the sauce.
To make your own soured cream, add 1 - 2 tablespoons lemon juice to 150 ml (1/4 pint) single cream.
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