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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.

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