Perry-cured herring

A marinade of pear cider with spices adds punch to Tristan Welchs Nordic-style fish starter
By Tristan Welch
Perry-cured herring
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus marinating overnight
  • Effort: easy


  • 500 ml white wine vinegar
  • 500 ml medium perry
  • 12 allspice berries
  • 12 black peppercorns
  • 6 bay leaves
  • 120 g light soft brown sugar
  • 1 tsp mustard seeds
  • 2 small banana shallots, finely chopped
  • 2 large fresh herrings, cleaned and filleted, pin bones removed

To serve

  • toasted rye bread
  • creme fraiche
  • dill


1. Place the vinegar, perry, allspice, peppercorns, bay leaves, brown sugar, mustard seeds and shallots into a small non-reactive saucepan and bring to the boil. Reduce the heat and simmer for one minute, then set aside to cool.

2. Place the herring fillets into a shallow dish and pour the marinade over until the fish is completely covered. Cover the dish with cling film and chill in the fridge for at least 24 hours before serving.

3. The next day, drain off the marinade and pat the herring dry with kitchen paper. Serve on toasted rye bread with a dollop of crème fraiche and sprigs of dill.

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