1 large red onion, thinly sliced
1 large carrot, cut into matchsticks
1 large celery stick, thinly sliced
6 small herrings, gutted, filleted, rinsed and drained
2 tarragon sprigs, plus extra to garnish
1 bay leaf
150 ml (4 pint) cider vinegar
25 g (1 oz) caster sugar
600 ml (1 pint) boiling water
2 teaspoon mixed peppercorns


1.Preheat the slow cooker if necessary. Put half the onion, carrot and celery in the base of the slow cooker pot.
2.Arrange the herring fillets on top, then cover with the remaining vegetables.
3.Add the tarragon, bay leaf, vinegar and sugar, then pour over the measurement boiling water.
4.Add the peppercorns and a little salt. Cover with the lid and cook on high for 12-2 hours.
5.Spoon the fish, vegetables and a little of the cooking liquid into shallow bowls, halving the fish fillets if liked. Garnish with tarragon sprigs.
6.Serve with pickled beetroot, dill cucumbers and bread and butter, if liked.
7.FOR SWEDISH BAKED HERRINGS, make as above, adding 2 dill sprigs instead of the increasing the amount of cool once cooked and serve with 8 tablespoons soured cream mixed with 1 teaspoon hot horseradish and accompanied by pickled cucumber salad.

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