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)


  1. 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.
  2. Take the fish from the fridge and pour off the excess liquid.
  3. Rinse the fish under a gently flowing tap. (You don't want the fish to break).
  4. Lay the fish out in a single layer in a clean dish with deep sides.
  5. Pour the pickle over the fish and scatter the dill on top.
  6. Place in the fridge for at least overnight, until it's ready to serve.

For Mustard Sauce:

  1. Whisk the honey, English mustard, white wine vinegar into a bowl.
  2. 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.