Serves 4
2 medium-sized mackerel
1 medium-sized onion
2-3 thin lemon slices
few black peppercorns
2 bay leaves
about 1/4 pint (150ml) wine vinegar about 1/4 pint (150ml) water
crisp lettuce, for serving
Mustard dressing
1 teaspoon French mustard
1 tablespoon wine vinegar
pinch of sugar (optional)
3 tablespoons water
salt and freshly milled black pepper 4 tablespoons oil
6-8 fresh herrings
coarse salt
1 medium-sized onion
1/2 pint (300ml) wine vinegar 1/4 pint (150ml) water
6 oz (175g) granulated sugar 4 black peppercorns
1 teaspoon mixed pickling spice
Garnish
chopped raw onion hard-boiled eggs
Clean the herrings and remove the heads and tails. Place on a work surface and spread them out flat, skin side up. Press along the back to loosen the bone, then turn each herring over and gently pull away the bone. Cut each fish in half down the centre to make 2 fillets. In an earthenware or china dish, arrange fillets in layers, sprinkling each layer with salt to cover and finishing with a sprinkling of salt. Cover and leave herrings in a cool place for at least 24 hours.
Remove herring fillets from the salt and carefully peel away the silvery skins. Soak in cold water for 1 hour, changing the water once or twice, then drain. Meanwhile, peel and finely chop the onion and put into a saucepan along with the vinegar, water, sugar and spices. Bring to the boil and draw off the heat. Leave until completely cool.
Thoroughly drain the soaked herring fillets and place in an earthenware or china dish. Pour over the pickling liquid, cover and leave for at least 48 hours in a cool place. The herrings will keep in the refrigerator for several weeks.
Lift out the number of fillets required for serving and cut in thin strips. Arrange in a serving dish and spoon over a little of the pickling liquid. Garnish with chopped raw onion and quartered hard-boiled eggs. Serve with rye bread and butter.