Posted by: Aafke | July 17, 2015

Suffolk Herring Festival in 2015

This years Suffolk Herring Festival will be at The Cut in Halesworth. More info coming, so check back soon.

Posted by: Kelvin Smith | December 4, 2013

Tasters from the Festival

Many people have requested the recipes for the tasters served at the 2013 Suffolk Herring Festival. So here they are.

Pickled herring in a creamy dill and mustard dressing

1pot pickled herring (470gms approx)  sliced into chunks of the size you would like.
1/2 cucumber , chopped (squeezed dry if not dish not being used immediately)
1/2 fennel, chopped
2 sticks celery, chopped.
3 spring onions, sliced
1 apple, chopped finely
90 ml sour cream
2 teaspn Dijon mustard
2 teaspn lemon juice
1 teaspn honey, or sugar, or agave nectar
2 teaspoons dill and parsley , finely chopped.
Salt and pepper to taste

Make the sauce by mixing lemon juice , sweetening agent, and mustard together. Add the cream and herbs, season to taste.  Add the chopped vegetables and fish. Serve on bruschetta or Swedish flatbreads or serve with other salads. Goes very well with small waxy potatoes.

This is a recipe with infinite variations. If you don’t have celery, use all fennel, or beetroot (but  mix it in at the very last moment). No sour cream?-use creme fraiche or double cream,  or mix in a dollop of mayonnaise. Horseradish or wasabi make good alternatives to Dijon mustard as does whole grain mustard. Just use you’re imagination and taste buds and don’t be afraid.

Scandinavian Kippers

330 gms kipper fillet, skinned and checked for bones a little bit,  but don’t worry too much.      Then flaked or sliced into 2 cm chunks

110 gms carrot (finely sliced or coarsely grated)
110 gms onion (finely chopped)
Pickled gherkins, sliced,  or capers.
150ml cider vinegar
45ml. Water
55gm caster sugar
4 cloves
5 peppercorns
75mls tomato ketchup
60mls oil, light in flavour.

Bring vinegar, sugar, spices gently to the boil. Take off the heat and stir until sugar has dissolved. Allow to cool. Mix tomato ketchup and oil into the vinegar and sugar solution. Stir In kippers and vegetables. Refrigerate for 24 hours minimum for flavours to mingle and kipper to macerate. Serve with toast and butter, as a starter or light lunch. It will keep for several days.

Posted by: Kelvin Smith | November 3, 2013


Many thanks to everyone who worked so hard to make the 2013 Suffolk Herring Festival such a resounding success; to all those who came out in spite of the impending storm; and to those who provided funds, equipment and entertainment.

Posted by: Kelvin Smith | October 27, 2013

We’re cooking kippers

There may be a storm on the way, but we’re cooking kippers for brunch at the Suffolk Herring Festival.  See you all soon!

Posted by: Kelvin Smith | October 26, 2013

Two sharks in Middleton

These two sharks are cruising round Middleton hoping to catch a herring or two.



Posted by: Kelvin Smith | October 26, 2013

The herring auction

The herring auction will take place tomorrow afternoon at 2.00. There will be lots of colourful fish for sale.




Posted by: Kelvin Smith | October 26, 2013

Herring Festival Today

The Suffolk Herring Festival 2013 starts at 10.00 TODAY!

Posted by: Kelvin Smith | October 25, 2013

Come and celebrate the herring

It’s time to celebrate the herring again!

The Suffolk Herring Festival 2013 starts at 10.00 on Saturday 26th October.

Posted by: Kelvin Smith | October 24, 2013

The big tent is up

The sun is shining and the big tent is up. This is where you’ll be able to enjoy drama, singing, poetry and lively discussion.


Many thanks to Aldeburgh Music.

Posted by: Kelvin Smith | October 24, 2013

Students make cheerful fish

Students at Suffolk New College have been busy making fantastic fish. You can see the exhibition over the weekend of 26th and 27th October at the Suffolk Herring Festival.




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