Main content

Bloaters on Toast with Horseradish Cream

Valentine Warner prepares this unusual fish recipe while fishing on the East Anglian coast.


  • 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


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings