Herrings with Red Rice Stuffing in Parma Ham

Herrings with a Red Rice Stuffing

Herrings in this country are a very underated while in countries such as Sweden daily life wouldn't be the same without them. The flesh of herrings is tender and sweet. They are also very good for us as they contain omega 3 fats that are thought to fight cancer. This dish makes a good light dinner full of flavour at the end of a long summer day. You can vary the stuffing according to your own taste if you like, wild rice makes a good substitute to red rice if you are unable to find it.

Prep: 15 minutes
Cook: Cooking Time 45 minutes (this includes the rice)



  • 8 herring fillets
  • 8 slices of Parma ham


  • 100g red rice
  • 1 tbsp sultanas
  • 1 garlic clove finely chopped
  • zest of quarter of a lemon
  • maldon salt and freshly ground black pepper


  • 100g baby spinach leaves
  • 2 plum or vine ripened tomatoes, roughly diced
  • 1 tbsp basil leaves, shredded
  • 1 tbsp pine nuts, toasted
  • 1 tbsp parmesan shavings
  • 200g new potatoes, boiled until tender and sliced
  • maldon salt and freshly ground black pepper


  • 2 tsp honey
  • 2 tbsp white wine vinegar
  • 1 tsp seeded mustard
  • 5 tbsp extra virgin olive oil


  1. Stuffing: Place the rice in a saucepan with 300ml water and bring it to the boil then reduce it to a strong simmer. Leave it to cook for 30 minutes until just tender, adding a little more water if the pan becomes dry. Drain the rice and place it in a bowl with the sultanas, garlic clove, lemon zest and a little salt and pepper, mix them together until well combined. Set aside to cool.
  2. Herring: Place the herring fillets skin side down on a board place a generous tablespoon of the stuffing along the centre of each fillet. Fold one half of the fillets over to seal in the stuffing and then wrap each one in the Parma ham.
  3. To Cook: Preheat a grill to moderate high. Place the stuffed herring fillets on a grill tray and place them under the hot grill and cook them for around 5 minutes so that they are cooked through. The flesh should be slightly crisp and the flesh opaque. Remove them from the heat and keep them warm until ready to serve.
  4. Dressing: Place all the dressing ingredients together in a jar and shake them until well combined or in a bowl and whisk them.
  5. Salad: Place the spinach, tomato, basil, and pine nuts together with a couple of tablespoons of the dressing in a bowl and toss them until well combined.
  6. To Serve: Place the new potatoes slices around each plate and drizzle a little of the dressing on them. Place the spinach salad around the centre of each plate and scatter the parmesan shavings around it. Place two herrings on the centre of each plate. Serve..