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Valentine Warner

Bloaters on Toast with Horseradish Cream

Bloaters on Toast with Horseradish Cream
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Valentine Warner prepares this unusual fish recipe while fishing on the East Anglian coast.

Serves 2

Ingredients

  • 4 bloater fillets (smoked herring), skin on
  • 20g butter, plus extra for the bread
  • 2 tbsp crème fraiche
  • 2 tbsp freshly grated horseradish
  • White wine vinegar, to taste
  • 1 tsp english mustard
  • Fresh brown bread, sliced thickly
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Method

  1. Heat a good knob of butter in a frying pan and fry the bloaters skin side down for approximately 4 minutes.
  2. Mix the crème fraiche with the grated horseradish in a bowl. Add the vinegar and mustard, mix thoroughly.
  3. Butter the slices of bread.
  4. After 4 minutes, turn the fish over and cook for a further minute.
  5. Remove the fish from the pan and place on top of the bread. Add a couple of spoonfuls of the sauce on top and serve.
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