Smoked herring is a poor food that used to be served as a protein for breakfast in the UK. Depending on where you live, you can find them fresh, frozen or canned. The latter are ready, while the fresh or frozen ones must be cooked. You can cook them in a pot or according to the traditional method that involves using a jug. Alternatively, you can grill them in the oven or brown them in a pan.
Ingrediants
Cooked Herring in a Pot
- Smoked Herring
- Water (just enough to cover the herring)
- Butter (optional)
Traditionally Cooked Herring
- Smoked Herring
- Water (just enough to cover the herring)
- Butter (optional)
- Chopped fresh parsley (optional)
- Lemon wedges (optional)
- Apple cider vinegar (optional)
Grilled Herring in the Oven
- 2-3 pieces of butter
- Smoked herring
- Lemon wedges (optional)
- Parsley (optional)
- Cayenne pepper (optional)
Sautéed Herring in a Pan
- 2-3 pieces of butter
- Smoked herring
Steps
Method 1 of 4: Cook the Herring in the Pot
Step 1. Heat the water in a saucepan
Turn on the stove over high heat and bring the water to a boil. If you prefer, you can use a large skillet so the water boils faster.
This method is the one that creates the least amount of odor. Keep in mind that herring can give off a very strong and pungent smell
Step 2. Remove the pot from the heat and add the herring
The water does not have to continue boiling to cook the herring. Remove the pot from the stove and add the herring so they cook slowly.
You can drop the herring into the boiling water gently or you can use tongs to dip them into the water
Step 3. Let the herring cook for 5 minutes
They usually cook quickly and 5 minutes is enough. You can leave them in the water for a little longer if they still don't seem perfectly cooked. You need to be able to flake them off easily.
Step 4. Throw away the water after 5 minutes
Drain the herring using a colander or sieve, but be gentle as they may break. If you prefer, you can drain them from the water using a slotted spoon or kitchen tongs.
- Try serving herring with scrambled eggs and toast for breakfast. You can add a small piece of butter to each one to give it more flavor.
- Store leftover herring in an airtight container. Place them in the refrigerator and eat them within a couple of days.
Method 2 of 4: Traditionally Cooked Herring
Step 1. Get a pitcher that can hold the herring
You can use any container that can withstand the heat of boiling water, such as a ceramic pitcher. If you want, you can use a glass measuring jug, as long as it is heat resistant and can hold at least 1 liter of water.
- Don't worry if the herring tails stick out slightly from the water.
- This is the traditional method of cooking herring in the UK.
Step 2. Place the herring in the pitcher with the head facing down
Tile them vertically in order. You can put them diagonally if the pitcher is not tall enough. Alternatively, you can cut off the heads and tails before placing them in the jug.
Step 3. Cover the herring with boiling water
Submerge them at least as far as the tail begins. Place a plate, lid, or sheet of aluminum foil over the pitcher to retain the heat.
You can perform this step on the table, it is a very scenic way to cook herring
Step 4. Leave the herring in the boiling water for 5-8 minutes
They will cook pretty quickly, so after 5 minutes check to see if they are ready. If they flake easily, they are cooked.
Step 5. Drain them from the water and serve them
Throw away most of the water, then gently pull the herring out of the pitcher. Arrange them on a hot plate and let them drain out of the water. Alternatively, you can gently drain them in a colander.
- If you have decided to let them cook directly on the table, drain them from the water with kitchen tongs or a slotted spoon.
- Serve the herring with a little butter and a squeeze of lemon. You can also sprinkle them with chopped parsley and a few drops of apple cider vinegar.
Method 3 of 4: Grilling the Herring in the Oven
Step 1. Preheat the oven and line the pan with aluminum foil
The oven should already be hot when you start cooking the herring, so turn on the grill and let it heat up. Meanwhile, line a baking sheet with aluminum foil to keep it from absorbing the taste of the herring.
Make sure the oven is set to "grill" mode
Step 2. Melt the butter in a saucepan until it acquires a golden hue and nutty fragrance
Use 2-3 pieces of butter for each herring. Heat it over medium heat until it turns golden in color and releases a nutty fragrance. Spread some on the baking sheet to keep the herring from sticking.
You can heat the butter in the microwave, but it won't acquire the typical nutty fragrance
Step 3. Place the herring in the pan skin side up and brush with the melted butter
If they still have the skin, turn it up. If not, simply arrange them next to each other in an orderly fashion. Spread the melted butter over the skin or top using a pastry brush.
Step 4. Cook the herring for 1 minute
The skin should brown for about a minute, after which you will need to flip the herring and expose the pulp to direct grill heat.
Step 5. Flip the herring and butter them again
Remove the pan from the oven and flip the herring over using a spatula. Brush them again with the melted butter, then return the pan to the oven.
Step 6. Butter the herring 2-3 more times
Remove the pan from the oven every 1-2 minutes to add a little more butter so that the herring gradually absorbs the flavor. Let them cook for 4-6 minutes.
If you don't want to use that much butter, you can only brush them once on each side
Step 7. Remove the herring from the oven and serve
Transfer them to a warm dish. You can season them with a squeeze of lemon, a sprinkle of chopped parsley, or fresh cayenne pepper.
You can accompany the herring with leftover melted butter and toasted multigrain bread
Method 4 of 4: Sautéed Herring
Step 1. Heat a pan with butter over low heat
Put the pan on the stove and turn it on over low heat. Add 2-3 pieces of butter. When it has melted, it should be enough to coat the bottom of the pan.
Step 2. Place the herring in the pan
Once the butter has melted, add the herring by gently placing them in the pan. Cook them about 3 minutes per side or a little longer if they don't seem ready yet.
For this recipe, you can use herring with or without the skin, depending on your preference
Step 3. Serve the herring
When they are dull and flaking easily, turn off the stove and move the pan away from the heat. You can serve them for breakfast with scrambled eggs and toast.
