- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 20 g butter, plus extra for spreading
- 2 bloaters, filleted, skin on, milts reserved
- 2 tbsp crème fraîche
- 2 tbsp freshly grated horseradish
- white wine vinegar, to taste
- 1 tsp English mustard
- 2-4 slices brown bread
Tips and Suggestions
Bloaters are similar to kippers in that they are smoked herring, however bloaters are smoked as whole fish, guts and all, which results in a gamey and more intense flavour.
1. Heat the butter in a frying pan with a small splash of water and cook the bloaters skin-side down for approximately 4 minutes, adding the milts to the pan too.
2. Meanwhile, in a small bowl, mix the crème fraîche with the horseradish. Add the vinegar and mustard and mix thoroughly.
3. Butter the slices of bread and put them on serving plates.
4. After the fish has been cooking for 4 minutes, turn the fillets and milts over and fry for a further minute.
5. Remove the fish from the pan and place on top of the bread. Add a couple of spoonfuls of sauce and serve.
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