8 herring, scaled, gutted and filleted
200g/7¼ oz sea salt
pinch caster sugar
450ml/16¼fl oz white wine vinegar
300ml/10¾fl oz water
250g/8¾oz caster sugar
14 allspice berries, crushed
14 black peppercorns, crushed
3 bay leaves
2 carrots, sliced
3 red onions, sliced
2 tbsp fresh horseradish, grated
Place the herring in a rectangular casserole. Combine the salt and sugar and cover the fish with mixture. Leave to cure in the fridge for 24 hours.
Preheat the oven to 220C/425F/Gas 7.
Prepare the marinade by placing all the ingredients in a pan. Brush the salt off the herring, discarding the salt and sugar, and add the fish to the pan. Bring to the boil then return the herring and the marinade to the casserole.
Cook in the oven for 20 minutes, then leave to cool. Transfer the herring and marinade to a sterilized preserving jar.
Refrigerate for up to 10 days.
Serve with rye bread.
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