Richard Corrigan offers us a great healthy, light and tasty starter.
- the cure:
- 100 g herring per person
- 100 g salmon per person
- 300 g salt
- 100 g sugar
- bunch of dill
- the pickle:
- white wine vinegar
- star anise
- coriander seeds
- the mustard sauce:
- 100 g honey
- 100 g english mustard powder
- 100 ml white wine vinegar
- 300 ml oil
- bunch of dill (chopped)
- In a small saucepan, bring the white wine vinegar star anise and coriander seeds to the boil, once boiled remove from the heat and allow cool.
- Take the fish from the fridge and pour off the excess liquid.
- Rinse the fish under a gently flowing tap. (You don’t want the fish to break).
- Lay the fish out in a single layer in a clean dish with deep sides.
- Pour the pickle over the fish and scatter the dill on top.
- Place in the fridge for at least overnight, until it’s ready to serve.
- For Mustard Sauce:
- Whisk the honey, English mustard, white wine vinegar into a bowl. Continue to whisk and pour the oil in. Lastly whisk in the dill.
- To Serve:
- Place some pickled herring and salmon on a plate and drizzle the Scandinavian sauce over the fish and top with a few sprigs of dill.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips