Coupled with fragrant rye bread rolls, this herring in horseradish cream made for a really tasty lunch. I used rollmops as the base for this recipe as they are easier to find in the shops than pickled herring. Which is basically the same thing, but without the gherkins!
Head straight on to the Recipe For ♥ Herring In Horseradish Sauce ♥
Twenty years ago I was having regular physiotherapy for a (misdiagnosed) shoulder injury. The lady I went to had two young daughters who both played netball and she told me she really wanted to watch them play. I suggested she mark off the time in her diary to ensure she made their games. If she could block off time for clients it should be simple enough for her to do the same for something that was important to her. It is advice I have given to many people who work for themselves. Whereas it may mean a loss of income, sometimes it is vital we do things for ourselves. This is also something I do for myself once a week. Every Wednesday afternoon I block off an hour of my time. I usually have a massage which is vital for my spine health.
Today’s inspirational recipe from Lavender and Lime ♥ Herring In Horseradish Sauce ♥ #LavenderAndLime Click To Tweet
It is also essential for my psychological well being. I have taken to using my diary to enter calls I need to make. Specifically ones that are to friends and family overseas. I do this so that I know that I need to be at home, and available. It means that I can give my undivided attention to the conversation. Earlier this year it was about finalising plans with my cousin. As there is a two hour time difference between where we live, we had to schedule our calls to be suitable for both of us. This is more of an issue when I need to speak to someone in Australia. And less of an issue when we chat with Mark in The Netherlands. But, no matter what needs to be done, if it is in my diary then I know it will be attended to.
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Herring In Horseradish Cream
For the Horseradish Cream
- 40 mls prepared horseradish
- 5 mls crème fraîche
- 5 mls lemon juice
- 5 mls apple cider vinegar
- 2.5 mls English mustard powder
- salt and freshly ground black pepper to season
For the Herring
- 5 rollmops
- 25 g radishes, thinly sliced
- 15 mls lemon juice
- 2 sprigs thyme, leaves picked
For the Horseradish Cream
- Place the horseradish, crème fraîche, lemon juice, vinegar and mustard powder into a bowl and mix together
- Season to taste,cover the bowl with cling film and place into the fridge for the flavours develop
For the Herring
- Remove the rollmops from the pickling liquid and set aside
- Add the radishes to the pickling liquid and set aside for an hour to pickle
- Unroll the rollmops and cut the herring into bite size chunks
- Cut the gherkins into thin slices
- Place the herring and gherkins (and the onions from the pickling liquid if you want to add them) into the horseradish cream
- Add the lemon juice and stir to combine
- Add the radishes and mix, then adjust the seasoning if necessary
- Garnish with the thyme leaves and serve
View the previous posts on October 17:
- 2021: The Ladies’ Midnight Swimming Club
- 2018: Life Retreat
- 2016: Prawn Pathia Curry
- 2013: Salted Caramel Ice Cream
- 2011: Meatloaf
10 thoughts on “Herring In Horseradish Cream”
Ooo, I love pickled herrings (Have you tried a combination with beetroots? I love it!)
This recipe looks and sounds tasty, I would definitely give it a try!
oh, with beetroots sounds divine!
I love herring and rye bread (maybe with a bit of cream cheese and tomato), but I don’t feel the need to make it into something else, like salad, I like it just the way it comes out of the jar!
best… mae at maefood.blogspot.com
I will try the cream cheese and tomato combination as that sounds really delicious. I had the horseradish cream that needed using up, and it seemed like a good idea 🙂
Having trouble with commenting Tandy. Great recipe.
There is something going on with blogspot! But thanks for persevering 🙂
Hi Tandy, you are right that it is important to put time aside for yourself. Unfortunately, in South Africa, the work loads are getting bigger and bigger because of a lack of skills and total incompetency in the work place. Overwork is now also forcing people to look abroad for greener pastures. I know my London colleagues don’t have the pressure we have.
Your London colleagues are lucky. My friend works for the NHS and they are overwhelmed and don’t have enough hours in the day to see all the children they need to 🙁
Tandy, I am grateful for this recipe. Admittedly, I do not eat pickled herring but my husband loves it and I would really like to try this recipe for him. Hope you are well!!
I hope he enjoys it! I am very well, thank you! And trust life is treating you with grace xxx