Herrings on Toast
Preparation time
Cooking time
Total time
When using roll mop herrings, gently rinse the fillets in water before chopping. I hate waste, but I did not use the onions that were included in the pot in this dish. Have all the ingredients ready and chop as your toast is grilling. This is a dish that you'll need to taste as you go and add more creme fraiche or dill to make it taste as you like
Recipe type: Starter
Serves: 2
  • 1 pot of rollmop herrings (3 fillets)
  • 2 tablespoons creme fraiche
  • 1 tablespoon chopped dill
  • 1 hard boiled egg
  • 1 tsp caster sugar
  • 4 cherry tomatoes (optional)
  • Pinch of smoked paprika
  • Salt and pepper
  • Slice of toast per person
  1. Drain the rollmops and discard the onions. Rinse the fillets gently in water - do not submerge them.
  2. Hard boil the egg. When done, cut into thin slices
  3. Chop the herrings into small pieces (include the skin). Set aside
  4. Chop the tomatoes if using into small cubes.
  5. In a separate bowl, mix the creme fraiche, sugar and chopped dill together. Add a pinch of smoked paprika.
  6. Gently mix the herring into the cream mixture.
  7. Taste and add more creme fraiche, dill, paprka or salt and pepper as required.
  8. Serve on top of toast.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2015/01/15/make-fish-the-dish/