Potted Herrings make a delicious first course spread on thin, hot buttered toast, with a wedge of lemon squeezed over the fish. Alternatively, it can be used as an excellent sandwich filler. Potted Herrings may be kept for up TO 3 days in the refrigerator.
6 herrings, cleaned and roes reserved z teaspoon salt
2 teaspoon black pepper
1 tablespoon butter, softened
10 fl. oz. Court Bouillon
4 oz. clarified butter, melted
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
With a sharp knife, remove the heads and tails from the herrings. Rub the herrings all over with the salt and pepper.
Grease a large ovenproof dish with the tablespoon of butter. Arrange the her-rings, top to tail, in the dish with the roes. Pour over the court bouillon.
Place the dish in the oven and bake the fish for 45 minutes or until the fish flakes very easily when tested with a fork.
Remove the dish from the oven. Drain the herrings and discard the cooking liquid. Remove and discard the back-bones from the herrings. Put the herring flesh and roes in a strainer over a medium-sized mixing bowl. With the back of a wooden spoon, rub the fish through the strainer. Discard any pulp remaining in the strainer.
Spoon the mixture into 8 small pots.
Pour the clarified butter over the surface of the herrings. Cover the pots with aluminium foil and chill in the refrigerator until they are required.
A perfect first course – Potted Shrimps or Prawns with bread.