Herring With Potato and Beetroot Salad

Ingredients

6 fresh herrings

75 mls olive oil

1 onion, sliced

1 tablespoon fennel

6 peppercorns

125 mls white wine vinegar

2 teaspoons salt

1 lemon juice

125 grams sugar

12 juniper berries

75 mls gin

chopped chives to decorate

100 grams cooked potato, sliced

100 grams cooked beetroot, diced

2 tablespoons yoghurt, natural

1 tablespoon chives, chopped

1/2 lemon juice

salt and pepper

25 grams sugar

75 mls butter, melted

Preparation

Fillet the herrings, wash and pat dry. Rub over with salt and lay in a bowl. Squeeze over the lemon juice, then add all the other ingredients, leave for at least 8 hours within the marinade. To serve, remove the marinade and place on top of the diced beetroot and sliced potato salad.

For the salad: Slice the potato and drizzle with a little of the herring marinade. Mix the sliced beetroot with the chopped chives, yoghurt, butter, sugar and lemon juice and chill.

To serve: Overlay the potato on a plate in a circle. Place a cutter in the centre of the potato ring and fill with the beetroot mixture. Press to hold the shape and remove the cutter. Place the herring over the top and serve.