Temperley cider cured herrings
16 herring fillets, scaled, boned and trimmed (This should be prepared four to five days in advance to allow the fish to cure. )
For the marinade:
3 litres cider vinegar
3 litres warm water
2 tsp sea salt
25-30 fresh green peppercorns
1 tsp fennel seeds
4 juniper berries
2 bay leaves
6 shallots, peeled and cut into rings
For the sauce:
2 tbsp good-quality mayonnaise
1-2 tbsp Kingston Black Apple Aperitif (brandy)
1 tbsp chopped dill or fennel
1. Bring all the marinade ingredients, apart from the shallots, to the boil then set aside to cool. Add the shallots.
2. Place the herring in a non-reactive container and pour over the marinade. Refrigerate for 4-5 days before serving.
3. To make the sauce, whisk the mayonnaise and brandy until smooth. Stir in the dill.
4. To serve, remove the fillets from the marinade and gently dry on kitchen paper. Fold them in half with the skin on the outside and arrange on a serving plate with a few shallots and green peppercorns. Serve with a dollop of sauce.