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Cooks In10 minutes
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
By Jamie Oliver
- Lay 1 or 2 herrings in the middle of each plate and spoon a few dollops of soured cream over each one.
- 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.
- 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 totallyswedish.com. 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.