- 600ml (1 pt) water
- 55g (2 oz) salt
- 8 herring fillets
- 450ml (3/4 pt) red wine vinegar
- 8 whole cloves
- 8 allspice berries
- 8 whole black peppercorns
- 2 bay leaves
- Dijon mustard, as needed
- 1 dessertspoon sugar
Prep:20min › Cook:15min › Extra time:3days8hr curing › Ready in:3days9hr35min
- Dissolve the salt in 600ml (1 pt) of water.
- Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
- Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
- Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
- Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.
You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don’t think they’re available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.