Marinated herrings with beetroot, leeks and horseradish

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With a nod to traditional Scandinavian flavours and cuisine, Andy McLeish's herring recipe would make a delicious starter for a dinner party. It's also very straightforward to make, but you'll need to plan ahead, as the fish needs to be cured for 2 days before serving.

First published in 2015




Sweet cured herring

To serve


To make the marinade, bring the water, sugar and vinegar to the boil in a pan
  • 500ml of water
  • 200g of sugar
  • 100ml of white wine vinegar
Leave to cool before adding all of the other curing ingredients, along with the herring fillets. Leave to marinate for 48 hours
Wrap the beetroot in tin foil and bake in the oven for 1 hour. Leave to cool, then peel the beetroot and cut into wedges
Mix the beetroot with the chopped shallots and white wine vinegar to taste. Blanch the celery in boiling water for 20 seconds and then refresh in iced water
Remove the herrings from the marinade and drain on paper towel. Place 3 filets on each plate and arrange some beetroot and celery alongside
Add some of the red onion and leek from the marinade, sprinkle with rock salt and drizzle with olive oil. You can grate some fresh horseradish over the top at this point to give the dish a little kick
First published in 2015

Andy McLeish takes the field to fork ethos seriously, hunting and butchering his own game to ensure his menus at Chapter One offer the finest of local ingredients treated with respect.

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