Entrees

Soused herring

Name: Soused herring
Yield: 4
Ingredients: 2 small red onions; 300ml white wine vinegar; 1 cup (220g) caster sugar; 4 bay leaves; 1 tsp whole black peppercorns; 1 tsp yellow mustard seeds; 1 tsp juniper berries* (see notes below); 500g bottle salted herring fillets* (see notes below), rinsed, drained

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Rachel Khoo decodes pickling fish with this soused herring recipe. It'll keep in the fridge for up to 4 days. You'll need a preserving jar, from kitchenware shops.

2 small red onions
300ml white wine vinegar
1 cup (220g) caster sugar
4 bay leaves
1 tsp whole black peppercorns
1 tsp yellow mustard seeds
1 tsp juniper berries* (see notes below)
500g bottle salted herring fillets* (see notes below), rinsed, drained

Method

1.

Trim onion roots, then cut each onion into 6 wedges. Carefully separate layers so you have lots of little onion ‘leaves'. Soak in warm water for 10 minutes, then drain.
2.

Place vinegar, sugar, bay leaves, peppercorns, mustard seeds and juniper berries in a saucepan and bring to the boil. Reduce heat to medium, then add the onion and cook for 2 minutes or until heated through. Allow to cool slightly.
3.

Layer the herring in the jar. Arrange the onion in between, then pour over the pickling liquid. Seal jar and chill in the fridge for at least 2 hours, then serve.