Soused herring is herring picked in a preserving fluid.In the Netherlands,it tends to be brine.Often in the UK vinegar is used.This recipe uses cider,and is delicious.
You will need :-
8 herring gutted or you can use 8 rollmops if you haven’t got the time or inclination
4 pints of cider one for the sauce and three for you
2 onions finely chopped
Place the herring in a shallow oven proof dish.Add the chopped onions. Sprinkle picking spice over the fish.Be careful,as this can be very fiery.Add enough cider to just cover the fish.Insert into a piping hot oven for approx 15 minutes.
Serve with mashed potatoes and veg of your choice.