Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.
The clean pickle flavours make these soused herrings a great choice for lunch or supper with home-made bread and salad. They'll keep for a week in the fridge and need to be made at least two days before you want to eat them.
Cheap, nutritious and packed with flavour, the humble herring deserves wider recognition, according to Delia. This recipe shows off its tasty potential really well.
For me the humble herring, once the food of the poor, is a great delicacy with all the gutsy flavours of fresh sardines but lots more juicy flesh. Now they can be bought boned and filleted and are cooked in moments. The lime and pepper crust is frag
You can, if you are lucky, buy herring fillets for this recipe. If not, boning is quite easy (see link at the end of the recipe).
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).
A less frugal version of this can be made for a special occasion by substituting 1/2 pint (275ml) cream for the milk.
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