Soused Herrings from The Robert Carrier Cookbook by Robert Carrier
Split herrings down the back; remove backbones carefully and stuff with their soft roes mixed with half the finely chopped onion, double cream, and salt and freshly ground black pepper, to taste. S...
Ingredients
- salt and freshly ground black pepper
- ¼ pint double cream
- dry cider or dry white wine
- ¼ pint sour cream
- 2 tablespoons pickling spice
- 12 fresh herrings
- 1 Spanish onion, finely chopped
- ½ cucumber, thinly sliced
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