hot soused herrings

Preparation time 15 minutes

Cooking temperature high

Cooking time 1½–2 hours

Serves 4

1 large red onion, thinly sliced

1 large carrot, cut into matchsticks

1 large celery stick, thinly sliced

6 small herrings, gutted, filleted and rinsed with cold water

2 stems of tarragon

1 bay leaf

150 ml (¼ pint) cider vinegar

25 g (1 oz) caster sugar

600 ml (1 pint) boiling water

½ teaspoon coloured peppercorns

salt

tarragon sprigs, to garnish

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Put half the onion, carrot and celery in the base of the slow cooker pot. Arrange the herring fillets on top then cover with the remaining vegetables.

Add the tarragon, bay leaf, vinegar and sugar, then pour over the boiling water. Add the peppercorns and a little salt. Cover with the lid and cook on high for 1½–2 hours.

Spoon the fish, vegetables and a little of the cooking liquid into shallow bowls, halving the fish fillets if liked. Garnish with tarragon sprigs. Serve with pickled beetroot, dill cucumbers and bread and butter, if liked.

For Swedish baked herrings, make as above, adding 2 sprigs of dill instead of the tarragon and increasing the amount of sugar to 50 g (2 oz). Leave to cool once cooked and serve with 8 tablespoons soured cream mixed with 1 teaspoon hot horseradish and accompanied with pickled cucumber salad.