Marinated filleted herring, Gordon Finest Scotch vinaigrette

  • 4 people
  • Average
  • Gordon Finest Scotch


  • 4 thinly sliced fillet herrings
  • 50 cl lemon juice + lime zest for marinade)
  • 20 cl rapeseed oil
  • 1 red onion
  • Spring onions
  • 2 teaspoons acacia honey
  • 25 cl boiled down Gordon Finest Scotch
  • ¼ celeriac
  • 200 g yam puree (sweet potato)
  • Zest of blanched lime (for decoration)
  • Lemon juice
  • Peppermill with a mix of white peppercorns and dried red berries
  • Granulated salt


  • Marinate the filleted herrings in a mixture of lime juice, 10 cl rapeseed oil, finely shredded lime zest, a finely chopped red onion and one teaspoon of honey for at least two hours.
  • Flavour with salt and pepper.
  • For the vinaigrette: let 10 cl Gordon Finest Scotch boil down with one teaspoon of honey, salt and pepper.
  • Let cool down.
  • Then add 10 cl rapeseed oil.
  • Add lemon juice to taste.
  • Dice ¼ celeriac.
  • Boil until cooked in boiling, salt water with 1 tablespoon of lemon juice.
  • Let cool down and drain.
  • Mix the celeriac brunoise with the fish marinade.
  • Flavour with salt, pepper and lemon juice to taste.
  • Draw a thin line of yam puree in the centre of the plate.
  • Sprinkle with shredded spring onions.
  • Arrange a few marinated onion rings, together with celeriac brunoise on top of the mashed potato
  • Then dress with the thin slices of marinated herring and a bit of lemon zest.
  • Sprinkle with Gordon Finest Scotch vinaigrette.
  • Use the peppermill to flavour.
  • Finish with a pinch of coarse salt.