📝 About This Recipe
A timeless British classic, Soused Herring is a masterclass in the art of pickling, transforming humble, oily fish into a delicate and piquant delicacy. Fresh herring fillets are rolled with aromatic spices and slowly poached in a sharp, seasoned vinegar brine, resulting in a melt-in-the-mouth texture. This dish is a beautiful celebration of coastal heritage, offering a bright, acidic counterpoint to the rich, omega-3-packed fillets.
🥗 Ingredients
The Fish
- 8 pieces Fresh Herring Fillets (scaled and pin-boned, tails removed)
- 1 teaspoon Sea Salt (for seasoning the fillets)
- 1 teaspoon Black Peppercorns (freshly cracked)
The Sousing Liquid
- 250 ml Cider Vinegar (or white wine vinegar)
- 100 ml Water (cold)
- 1 tablespoon Sugar (caster sugar to balance acidity)
- 3 pieces Bay Leaves (fresh preferred)
- 6 pieces Juniper Berries (lightly crushed to release oils)
- 4 pieces Whole Cloves
- 2 pieces Mace Blades (or a pinch of ground mace)
- 5 pieces Allspice Berries (whole)
Aromatics and Garnish
- 1 large Red Onion (very thinly sliced into rings)
- 1 small Carrot (peeled and cut into fine matchsticks)
- 1/2 Lemon (thinly sliced into rounds)
- 1 small bunch Fresh Dill (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 150°C (300°F/Gas Mark 2). This slow, gentle heat is crucial for ensuring the fish doesn't break apart.
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2
Rinse the herring fillets under cold water and pat them thoroughly dry with paper towels. A dry fillet holds the seasoning better.
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3
Lay the fillets skin-side down on a clean work surface. Sprinkle evenly with sea salt and the cracked black pepper.
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4
Starting from the head end (the wider end), roll each fillet up tightly toward the tail, with the skin on the outside.
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5
Arrange the rolled fillets snugly in a single layer inside a ceramic or glass baking dish. They should be close enough to support each other so they don't unroll.
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6
Tuck the thinly sliced red onion rings, carrot matchsticks, and lemon slices in and around the fish rolls.
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7
In a small saucepan, combine the cider vinegar, water, sugar, bay leaves, crushed juniper berries, cloves, mace, and allspice.
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8
Bring the liquid to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.
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9
Carefully pour the hot pickling liquid over the herring. The liquid should almost cover the fish; if not, add a splash more vinegar and water.
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10
Cover the dish tightly with a lid or a double layer of foil to trap the steam and aromatics.
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11
Bake in the center of the oven for 30-40 minutes. The fish is done when the flesh is opaque and the skin looks slightly silver-grey.
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12
Remove from the oven and allow to cool completely in the liquid. This cooling phase is when the 'sousing' truly happens, as the flavors penetrate the fish.
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13
Once cool, refrigerate for at least 4 hours, though 24 hours is ideal for the best flavor development.
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14
Before serving, garnish generously with fresh chopped dill and a few extra cracks of black pepper.
💡 Chef's Tips
Always use the freshest herring possible; the eyes should be bright and the skin shimmering. If you find the vinegar too sharp, you can increase the sugar slightly or use a milder white wine vinegar. To keep the rolls secure without toothpicks, pack them tightly into a dish that is just the right size for the number of fillets. Avoid using metal containers for pickling as the acid in the vinegar can react with the metal and spoil the flavor. This dish keeps beautifully in the fridge for up to 3 days, and the flavor actually improves by day two.
🍽️ Serving Suggestions
Serve chilled with thick slices of buttered dark rye bread or crusty sourdough. Pair with a crisp, cold lager or a dry white wine like a Muscadet or Sauvignon Blanc. Accompany with a side of warm new potatoes tossed in butter and chives for a hearty lunch. Add a dollop of horseradish cream or crème fraîche on the side to provide a cooling richness. Serve as part of a traditional British 'Smorgasbord' alongside pickled beets and sharp cheddar cheese.