Herring is the featured fish this week in our third recipe by Elaine Hardie from the Fyfe Smokery, Dunfermline.

‘I thought I’d bring you a recipe for herring as we are coming into the very short season for it. This oily fish is a valuable source of Omega 3 and is very quick to cook. The traditional ways of servingĀ the “silver darlings” are coating them in fine oatmeal and pan frying in butter or bacon fat, or pickling in vinegar and onion. This one is a bit more up to date;
Herring in Mustard and Basil Dressing
2 x filleted herrings
2tbs extra virgin olive oil
1 tbs wholegrain mustard
bunch basil, roughly torn
1/2 tsp clear honey
juice and zest of 1/2 lemon

Heat the grill to it’s highest setting.
Rinse the fish under running cold water, and brush with a little oil, season lightly.
Grill for 6-8 minutes until cooked.
Make the dressing – whisk together the mustard, basil, honey, lemon juice and zest and remaining oil. Season to taste. Once the fish is cooked, spoon dressing over the fish and serve.’