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MARINADE
100 ml White Wine Vinegar
100 ml Water
100 ml Dry Sherry
4 Allspice Berries
1 Bay Leaf
6 Peppercorns
1 Red Onion; (peeled and
-sliced)
1 ts Caster Sugar
4 Herrings; (gutted, boned and
; filleted)
6 Sprigs Dill
-POTATO CAKES-
225 g Potatoes; (cooked and
-mashed)
Butter; (melted)
25 g Plain Flour
Salt and Freshly Ground
-Black Pepper
100 g Lamb’s Lettuce
100 g Rocket
50 g Baby Gem
125 ml Sour Cream
Fresh Dill; (to garnish)
1. Make the marinade, put all the ingredients into a saucepan and bring to
the boil, then simmer for about 2 minutes. Transfer to a bowl and leave
until complete cold.
2. Cut the herrings diagonally into 1 1/2 inch pieces and place in a large
bowl. Pour the marinade over the top, cover and refrigerate for at least 24
hours.
3. Preheat the oven to 190?c. Put all the leaves in a large bowl and mix
together well. Make the potato cakes, mix the potatoes, butter and flour
together, season and push into an 12 x 9 inches tin (approximately 1 cm/
0.5 inch thick). Bake in the oven for 30 minutes or until crispy and
golden. 4. Using a round cutter, cut into four circles. Remove from oven,
using a small round cutter – cut into four circle, return to the oven for 5
minutes.
5. Put all the leaves in a large bowl and mix together well.
6. To serve, scatter the leaves over four plates, place a potato circle on
top and then the marinated herrings. Spoon a little sour cream on the
herrings. Season with freshly ground black pepper and garnish with fresh
dill.
Yields
4 servings
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