I prepared warm herring, served straight from the pan, for Christmas, and my family was thrilled. Now, they're clamoring for ...

Use any fresh garden herbs for this vibrant sauce ... easy and quick once you’ve got the hang of it. Take one of the herring fillets and place skin-side down on a board. Cut in half lengthways ...

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Place the fillets into the warm pickling liquor and leave them for 10 minutes. Remove and dry well. Blow torch the skin. 5. For the herring tartare, prep one herring as above keeping the nicer top ...