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.
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
55gm caster sugar
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.