Portavogie Herring with Apple and Dulse Salad

Portavogie Herring with Apple and Dulse Salad

Portavogie is a small fishing village on the east coast of Ulster with a strong Ulster-Scots connection. In this video, Paula uses herring and a salad of apple and dulse, which is a dried seaweed.

Recipe

Portavogie Herring with Apple and Dulse Salad

Metric	Imperial
2 herring fillets per person 1 tablespoon rapeseed oil 25 g butter 1 cup dulse simmered with knob of butter 1 eating apple, quartered 2–3 scallions – finely sliced Handful of parsley – chopped Dressing made with 1 tablespoon cider vinegar and 3 tablespoon rapeseed oil Salt and pepper Wheaten bread to serve	2 herring fillets per person 1 tablespoon canola 1 oz butter 1 cup dulse simmered with knob of butter 1 eating apple, quartered 2–3 scallions – finely sliced Handful of parsley – chopped Dressing made with 1 tablespoon cider vinegar and 3 tablespoon canola Salt and pepper Wheaten bread to serve

Method

Slice the apple into matchsticks. Add to a bowl with scallions, parsley and shredded dulse.
Toss together with the cider dressing.
Lightly season the cleaned herrings.
Heat the oil in pan until hot. Fry the herring skin side down for 2 to 3 minutes until the skin is crisp.
Add the butter. Turn the fish and lightly cook the flesh side.
Turn off the heat and allow to rest.
Serve hot with the dulse salad and wheaten bread.