Cider-cured herrings for four people

Cider is such a great drink to use in your cooking, and the addition of Julian Temperley’s Kingston Black apple apéritif gives this Scandinavian dish a bit of a British kick. You will need to marinate the herrings for 4-5 days before serving.

16 herring fillets, scaled, boned and trimmed

For the marinade:

300ml cider vinegar
300ml warm water
80g sugar
2 tsp sea salt
25-30 fresh green peppercorns
1 tsp fennel seeds
8 juniper berries
2 bay leaves
6 shallots, peeled and cut into rings

For the sauce:

2 tbsp good-quality mayonnaise
2 tsp Tewkesbury mustard
1-2 tbsp Kingston Black apple apéritif
1-2 tbsp chopped dill or fennel

Bring all of the ingredients for the marinade to the boil then leave to cool and add the shallots. Mix with the herring fillets, then lay the fillets in a non-reactive container and pour over the marinade. Leave to marinate in the fridge for at least 4-5 days before serving.

To make the sauce, mix the Kingston Black with the mustard and mayonnaise, then whisk into the marinade to about the consistency of double cream; stir in the dill.

To serve, remove the fillets and dry on some kitchen paper. Fold them in half with the skin on the outside and arrange on a serving plate with a few of the shallots and green peppercorns on top. Serve the sauce separately.

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