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 serving┬áthe “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.’

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