Hot Smoked Herring Fillets

Indulge in the opulence of hot smoked herring fillets, available in five tantalizing flavors. Each succulent bite offers a burst of luxurious taste that will leave your palate craving for more. Choose from the classic simplicity of plain, the bold kick of peppered, the aromatic blend of herb and garlic, the refreshing zing of lemon and parsley, or the exotic fusion of lime, chili, and coriander. These delicacies are carefully crafted using the finest ingredients and smoked to perfection, resulting in a truly divine dining experience. Elevate your taste buds with these premium hot smoked herring fillets and let your senses be pampered by our impeccable flavours .

Hand cut Herring fillets delicately brined before being hot smoked over smouldering English Oak Wood.

Minimum weight 140g

Plain Herring:

Herring (Clupea Harengus) (FISH), Salt, Natural Oak Wood Smoke.

ALLERGENS: FISH

Peppered Mackerel:

Herring (Clupea Harengus) (FISH), Salt, Cracked Black Pepper, Natural Oak Wood Smoke.    

ALLERGENS: FISH

Lime, Chilli and Coriander:

Herring (Clupea Harengus) (FISH), Salt, Lime Juice, Lime Zest, Chilli Flakes, Red Pepper, Green Pepper, Coriander Powder, Natural Oak Wood Smoke.

ALLERGENS: FISH

Herb and Garlic:

Herring (Clupea Harengus) (FISH), Salt, Parsley, Red Peppers, Green Peppers, Garlic, Natural Oak Wood Smoke.

ALLERGENS: FISH

Lemon and Parsley:

Herring (Clupea Harengus) (FISH), Salt, Lemon Juice, Parsley, Natural Oak Wood Smoke.

ALLERGENS: FISH

Our hot smoked herring is ready to eat, simply remove from the fridge an hour before serving.

Keep refrigerated until date shown on pack. Suitable to freeze for up to 12 months.

Spiced Rice with Hot Smoked Herring & Poached Eggs

Ingredients :

• 2 Plain Hot Smoked Herring
• 2tsp whole coriander seeds
• 2tsp whole cumin seeds
• 1/2tsp black peppercorns
• seeds from 2-3 cardamom pods
• a good pinch of saffron threads or 1/4tsp turmeric
• 1 dried red chilli or 1tsp crushed chilli flakes
• 2tbsp olive oil
• 50g butter
• 1 medium onion, chopped
• 225g basmati rice
• 600ml fish stock or water
• 1-2tbsp chopped fresh coriander
• 4 eggs

1. Remove the labels from the pack. Put the Herring, in the packaging, a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the herring in the hot water while you start the rice.

2. Crush the spices and chilli using mortar and pestle. Heat the oil and butter in a large deep frying pan and cook for 2-3minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.

3. Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.

4. Flake the fish, removing all the skin and bones. gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minute. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.

Peppered Herring Fillet & Potato Bake

Ingredients :

• 750g medium-sized waxy new potato, such as Charlotte
• 2tbsp olive oil
• 1 large onion, sliced
• 4 peppered smoked herring fillets, about 250g total weight.
• 284ml carton double cream

Method

1. Preheat the oven to 190C/gas 5/170C fan. Boil the potatoes in their skins for 12-15 minutes until nearly cooked through. Drain and slice into thin discs. Heat the oil in a large frying pan and cook the onion until soft and golden. Gently toss the potatoes and onion together and season with salt to taste.

2. Put half the mixture in a shallow 1.4 litre ovenproof dish. Remove the skin and any bones from the herring, flake the fish and spread it out over the potatoes and pour over the cream.

3. Cover with foil and bake for 30 minutes, then uncover and bake for a further 20-25minutes, until the topping is lovely golden brown.

Flavoured Herring, sautéed potatoes and warm salsa

Ingredients :

• 2 Fillets per Person Lime Chilli and Coriander Herring
• Baby new or charlotte potatoes (small)
• Olive oil frying
• 1x Onion
• 2x garlic cloves chopped finely
• 1 or 2 fresh chilli's to taste
• Tin of plum tomatoes
• Maldon Salt
• Black pepper, coarsely ground
• Coriander, about a handful coarsely chopped

Method

1. Start your Big Green Egg and set it up with the cast iron grid and the cast iron griddle at 180C(direct cooking).

2. Take your small potatoes, cut them in half, and add them to a pan. Cover with cold water and bring to the boil

3. When the potatoes are almost cooked and only feel a tiny bit hard still when prodded with a knife, drain them and allow them to steam dry.

4. Once dry place on your preheated cast iron griddle on the flat side. Cover generously in olive oil.

5. When the potatoes are starting to take some colour, fry the onions and garlic in olive oil either on your hob or in a cast iron pan in your egg until they become translucent.

6. Add the chopped chilli to the onions and garlic and fry for a further 2 minutes

7. Add the chopped tomatoes to the onions, garlic and fry for a further 2minutes.

8. Turn the potatoes and season with a little Maldon salt.

9. Take the herring fillets and add them to the cast iron Griddle, skin side down. They will curl up a little.

10. Cook the herring without turning until nearly all of the flesh is cooked all the way through.

11. Turn the herring and heat on the flesh side for no more than 30 seconds before removing from the grill.

12. Take off the heat and make the salsa, crush the whole tomatoes and season with salt and pepper. Add the juice of the lime and sprinkle with chopped coriander.

13. Plate up with your potatoes on the bottom, salsa over them and then the two fillets, flesh side up, on top.

14. Drizzle the whole dish with olive oil.

Greek Salad with Herb and Garlic Herring Fillets 

Ingredients :

• 2 Herb and Garlic Herring Fillets
• 1 Head romaine hearts
• 1/2 medium red onion, finely sliced
• 1 small cucumber
• 1 medium tomato, or 6 cherry tomatoes
• 1 small bell pepper, any colour, thinly sliced
• 3/4 cup kalamata or mixed Greek olives
• 3/4 cup feta cheese
• 2-3 pepperonicini, optional

For the dressing

• 5tbsp extra virgin olive oil
• 1-1/2tbsp fresh lemon juice
• 1tbsp red wine vinegar
• 1 garlic clove, minced
• 1tsp dried herbs, such as oregano or thyme (double amount if fresh)

Method

1. Toss together salad ingredients.

2. Whisk dressing ingredients until combined, then drizzle over salad

3. Top with Herring fillets.

NW Atlantic FAO 27