Soused Herrings is a traditional Scottish recipe for a classic quick pickle of herrings in a spiced vinegar and water blend that's baked to cook and then cooled to pickle over night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Soused Herrings.
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In essence, this is a quick pickle for herring (it also works for mackerel) that are intended to be served cold the following day.
Ingredients:
8 small, fresh, herring, gutted and scaled (with heads still attached)
1 large onion, finely sliced
2 bayleaves
10 black peppercorns
4 allspice berries
2 cloves
150ml (3/5 cup) water
150ml (3/5 cup) malt vinegar
1/4 tsp granulated sugar
salt and freshly-ground black pepper, to taste
Method:
Using a sharp knife, remove the tails and fins from the herring. Now using kitchen shears, slit the fish all the way along its underside. Arrange the fish on a chopping board with the back uppermost and the belly flaps open. Using a rolling pin, flatten the fish out, pressing firmly down on the backbone to loosen it from the flesh.
Turn the fish over and carefully ease the backbone away from the flesh (start at the head end). Rinse the flesh well and pat dry with kitchen paper. Season the fish well on both sides then, starting from the head end tightly roll the fish up so that the skin side is outwards.
Pack the fish into a medium-sized baking dish, setting the overhanging tail end downwards, then cover with the slice onions and tuck in the bayleaves. Scatter over the spices then whisk together the water, vinegar and sugar and pour this over the fish.
Cover with foil, transfer to an oven pre-heated to 160ºC (320ºF) and bake for 35 minutes. Remove from the oven and allow to cool then store in the refrigerator to pickle over night.
The following morning drain the fish, arrange on a plate and store in the refrigerator until needed.
