Stekt Sill – Fried Herring

Stekt Sill – Fried Herring
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I recall years ago there was an entertaining article in the press about an Orkney doctor. He was fair scunnered with his continuous stream of patients with snuffles and sneezes, wabbit and whining, expecting a magic potion from him for their ills. Frustrated and reluctant to prescribe medication he considered unnecessary, he famously wrote on prescriptions ‘eat more herring!’ and caused quite a stir! So with this in mind here is a tasty treat with delicious fried herring.
Servings
1 persons
Servings
1 persons
Stekt Sill – Fried Herring
Print Recipe
I recall years ago there was an entertaining article in the press about an Orkney doctor. He was fair scunnered with his continuous stream of patients with snuffles and sneezes, wabbit and whining, expecting a magic potion from him for their ills. Frustrated and reluctant to prescribe medication he considered unnecessary, he famously wrote on prescriptions ‘eat more herring!’ and caused quite a stir! So with this in mind here is a tasty treat with delicious fried herring.
Servings
1 persons
Servings
1 persons
Instructions
  1. Cut fish into thirds or leave whole depending on if you wish to serve in chunks or as whole fish.
  2. Sandwich together pieces/whole fillets with nuggets of herb butter to hold them together.
  3. Egg and crumb the sandwiches, twice. Be sure to use your own wholemeal/sourdough breadcrumbs for a delectable result.
  4. Pan fry on both sides in Scottish rapeseed oil until crumb is well toasted and herring cooked through.
Recipe Notes

These are delicious, meltingly moist in the middle and crispy on the outside. Served with potatoes and/or salad, scattered with dandelion petals - enjoy your healthy herring!

recipe, photo & styling: wendy barrie

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Belhaven Smoked Trout & Dill Pie

Belhaven Smoked Trout & Dill Pie
Print Recipe
Servings
4 persons
Servings
4 persons
Belhaven Smoked Trout & Dill Pie
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
  1. To make the pastry, rub butter into the seasoned flour until it resembles breadcrumbs.
  2. Add egg and mix with a knife to form firm dough. Add a little cold water if absolutely necessary to bring the dough together. It should come away cleanly from the sides of the bowl. Pre -heat oven to 190C
  3. Cool pastry for 30mins is possible.
  4. Roll out pastry on a lightly floured surface and use to line a flan dish. Trim pastry. Prick the base with a fork.
  5. Place on a baking tray and bake (empty) for 10mins. until baked but not browned. Remove from oven. Turn down oven to 160C.
  6. Flake trout over the pastry base. Combine the eggs with milk and dill. Pour into flan case over trout. Scatter with cheese.
  7. Bake for approx 20mins until filling is set. Remove from oven. Serve warm or cold.
Recipe Notes

recipe, photo & styling: wendy barrie

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