It's a little snack really, something to get out of the fridge when you come in from work or the pub, or to serve as a starter. The sauce is poured over the herrings just before you serve them.

Put the herrings in a rectangular casserole dish.

Combine the salt and sugar and cover the fish with the mixture. Leave to cure in the fridge for 48 hours then lift out the herrings, brush off the salt and return to the dish.

Put all the marinade ingredients into a pan and bring to the boil, then take off the heat and leave until completely cold - it must be cold. Pour over the herrings.

When cold, transfer the fish and its marinade to sterilised preserving jars. Seal and put in the fridge for up to a month.

Mix together the honey, mustard and vinegar and whisk in the oil, gradually, until the sauce emulsifies. Add the chopped dill. Serve over the herrings.

Serves 4

4 herrings, scaled, gutted and filleted
10g sea salt
a pinch of sugar

Marinade:
450m1 white wine vinegar
300ml water
250g sugar
14 allspice berries
14 black peppercorns
1 bay leaf
1 carrot, sliced
1 red onion, sliced
1 tablespoon grated fresh horseradish

Honey, mustard and dill dressing:
100g honey
100g English mustard
100ml white wine vinegar
350ml vegetable oil
1 tablespoon chopped dill

Recipe from The Clatter of Forks and Spoons by Richard Corrigan, Fourth Estate/Harper Collins, 2008

Photograph: Kristin Perers