Herrings in Sherry


Herrings have a long history as being a staple for many countries in Northern Europe. This recipe is just one of the many ways they can be prepared.

4-6 Portions
Prep: 15 minutes


Herrings Marinade

  • 4 herrings, filleted and pin bones removed
  • 2-3 tbsp caster sugar
  • 4 tbsp wine vinegar
  • 200ml dry sherry
  • 1 onion, sliced thinly
  • 1 carrot, peeled and sliced finely
  • 6 white pepercorns, crushed
  • dill sprigs


  1. Cut the fish flllets into bite size pieces widthwise. Blanch the onion rings in boiling water briefly then dry them on paper toweling. Mix the onion rings with the pepercorns..
  2. Place one layer of herrings in a jar followed by onion rings, peppercrns and dill sprigs. Repeat this for the final layers.
  3. Mix together the sugar, sherry and white wine vinegar. Pour this over the herrings so that they are totally covered with no air pockets. Seal the jar and refigerate.
  4. The fish will take 2-3 days before it easy ready to eat. Serve as part of a salad or with blinis or rye bread as a smoreborde.
* You will need to use well sealed sterilised jars. The herrings will keep for 1 week in the refigerator.