Smoked Herring

These days we can get smoked herring fillets, so you don't have to remove the skin and head and bones of the whole fish. You still need to pre-cook in a hot oven - this removes some of the fat and with it, some of the salt. This process also softens the fish.

Smoked herring fillets
Tomatoes, 6-7medium or plum, diced
Garlic, 3 or 4 cloves crushed
Onion, medium to large, diced
Hot pepper, sliced
Cooking oil, 3 tablespoons

Fillets of smoked herring

Parch the fish fillets in a hot oven for 10-15 minutes. Drain off oil and rinse the fillets. Cool and slice across the fillets.

After you have roasted in the oven for 10 minutes

Heat oil (medium heat), add garlic, onion and hot pepper (remove seeds if you don't like it so hot). Add tomatoes. Add herring. cook at medium to low, mixing stirring occasionally until the flavours are well blended and the herring is soft, about 25-30 minutes. Cool. Serve with coconut bake, hot french bread, or Crix crackers. This may be stored in the fridge for a few days.

Serve with coconut bake