How to make: Soused herring, chutney and horseradish cream

By Nikkie Sutton

- Last updated on GMT

Something fishy: Soused herring, chutney and horseradish cream
Something fishy: Soused herring, chutney and horseradish cream
Nestled in the Kent countryside, the Compasses in Crundale, near Canterbury, highlights the importance of fishy dishes with this delicious herring option

Ingredients (serves 12)

For the herring:

  • 12 herring (filleted, pin boned and scaled)
  • 500ml Chardonnay vinegar
  • 250ml white wine
  • 12 all spice berries
  • 12 peppercorns
  • 6 bay leaves
  • 100g sugar
  • 1 tsp mustard seeds

For the beetroot chutney:

  • 1 kg peeled shredded beetroot
  • 10g garlic
  • 10g ginger
  • 500ml red wine vinegar
  • 500g granulated sugar
  • 2 red onions peeled and sliced
  • 10g of pickling spice

For the horseradish cream:

  • 100ml raw crème fraiche
  • Salt and pepper
  • Horseradish to taste (fresh or from a jar is fine)

Method

Method for herring:

  • Start by curing the fillets in equal quantities of sugar and salt overnight.
  • Bring to the boil all other ingredients then add two finely sliced onions and allow to cool
  • The next day, rinse and dry the herring fillets place in a non-metallic container, cover with the pickling liquid and place in the fridge for at least 4 to 5 days

Method for beetroot chutney:

  • Place all ingredients in a heavy-bottomed pan and cook on a low heat for around two hours or until sticky and sweet. This recipe will make quite a lot so you can either scale the recipe down or place in sterilised jars and store to use at a later date.

Method for horseradish cream

  • Whip cream with around 10g of horseradish you can add more or less dependent on taste. Once the required stiffness is achieved refrigerate until required.

Prep time: up to 6 days

Plating up time:less than 5 mins

And to drink

Herring is a heavy dish and can almost be compared with steak, which is why a medium to full-bodied wine is ideal for pairing

Related topics: Menu Ideas

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