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Pickled herrings

Pickled herrings

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Serves 4

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 255 13%

  • Fat 16.4g 23%

  • Saturates 4.7g 24%

  • Sugars 11.1g 12%

  • Salt 1.7g 28%

  • Protein 15g 30%

  • Carbs 11.6g 4%

  • Fibre 0.5g -

Of an adult's reference intake


  • 4 large (about 80g each) or 8 small pickled herrings , from sustainable sources
  • 1 x 150 ml tub of soured cream
  • 1 bunch of fresh chives (30g)
  • 1 small red onion , peeled and very finely chopped
  • fish roe , optional
  • 1 lemon
  • dill flowers , optional

Recipe From

Jamie Does...

By Jamie Oliver


  1. Lay 1 or 2 herrings in the middle of each plate and spoon a few dollops of soured cream over each one.
  2. Finely chop and top with a big handful of chives. Peel, finely chop and sprinkle over the onion, and add a small spoonful of fish roe (if using) – you can buy this in a lot of supermarkets these days.
  3. Finely grate some lemon zest over each portion, and garnish with some dill flowers, if you have them. Serve next to some buttered slices of rye bread, with a wedge of lemon for squeezing over.


Good supermarkets here should stock pickled herrings, as will good fishmongers if you give them a few days’ notice. You can also get them really easily from mail order/online stockists like They will sit happily in your fridge, begging to be used as a fabulous starter, or as a main course with new potatoes and a simple green salad. I urge you to give them a try.

Watch the video: 3 BEST ways to Eat Herring in Amsterdam with Woltersworld


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