Herrings with a Red Rice Stuffing wrapped in Parma Ham on Salad of Baby Spinach

Herrings with Red Rice Stuffing in Parma Ham

Herrings may be underappreciated in British kitchens, but they're a Swedish staple that adds a cheeky twist to everyday meals – who knew fish could be so versatile? This dish evokes a light, summery dinner, ideal for relaxing after a long day, with its tender and sweet fish flesh enhanced by a flavorful red rice stuffing and wrapped in savoury Parma ham for an aspirational touch of elegance.

The recipe highlights the health benefits of omega-3 fats in herrings, creating a nourishing experience that feels wholesome and satisfying. Key elements include the nutty red rice stuffing with zesty notes, contrasted by the crisp texture of the ham and a fresh spinach salad, making for a balanced blend of flavours and textures that celebrates simple, elegant cooking.

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

Ingredients

Herrings

8 herring fillets
8 slices of Parma ham

Stuffing

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

Salad

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

Dressing

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

Method

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.
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.
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.
Dressing: Place all the dressing ingredients together in a jar and shake them until well combined or in a bowl and whisk them.
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.
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..