Recipes & Food Styling

“Secret’s in the sauce!”

This saying is so true! Here’s a simple sauce for herrings, anchovies, or sardines, which are great little fish that are even better with a bit of doctoring up!

Snapped these photos in winter 2022 when I first tested this recipe for my new book- “Titanic: The Official Cookbook: 40 Timeless Recipes for Every Occasion” – https://tinyurl.com/prjemjz8 – which will be out in bookstores everywhere on TUESDAY! So excited!

Soused herrings and Norwegian anchovies were on the lunch menu in first class on the last day that the Titanic sailed, April 14, 1912. Yarmouth bloaters (similar to herrings) were on the second-class breakfast menu on April 11.

This lemon-thyme sauce is a bright, fresh sauce to add lightly to a plate of smoked herrings. White wine vinegar balances the salty flavors in fresh sardines or anchovies.

These little fish pack a punch of nutrients, and this is flavorful way to make them your new guilty indulgence!

Soused Herrings in Lemon Thyme Sauce

Yield: 8 servings

2 tablespoons butter

1 small shallot, minced

½ red bell pepper, very finely diced

2 tablespoons whole-grain mustard

1 cup pinot grigio

Juice of ½ lemon

5 fresh lemon-thyme or thyme sprigs

¼ teaspoon sea salt

¼ teaspoon freshly ground multicolor peppercorns

1 lb canned herrings, sardines, or anchovies

Variegated radicchio, thinly sliced, for garnish

In a medium saucepan over medium heat, melt the butter. Add the shallots and bell pepper and cook for 2 minutes, then add the mustard and wine, stirring to combine. Add the lemon juice and thyme and stir to combine. Add the salt and pepper. Reduce heat to low and let the sauce simmer, stirring occasionally, until it thickens, about 10 minutes. Arrange the herrings on a platter and drizzle the sauce over the top, or arrange the herring on individual appetizer plates and drizzle the sauce over the top. Garnish with slices of variegated radicchio.