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:
  • sugar
  • white wine vinegar
  • star anise
  • coriander seeds
  • dill
  • 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.

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