Bloaters with Horseradish Cream

A very quick and classy supper or lunch dish showcasing the classic flavours of British cuisine
by Valentine Warner. Bloaters are similar to kippers in that they are smoked herring, however bloaters are smoked as whole fish, guts and all, which results in a gamey and more intense flavour.


20 g butter, plus extra for spreading
2 bloaters, filleted, skin on, milts (roe) reserved (optional)
2-4 slices brown bread

For the cream (alternatively, use horseradish sauce with a dash of crème fraîche):
2 tbsp crème fraîche
2 tbsp freshly grated horseradish
white wine vinegar, to taste
1 tsp English mustard


Heat the butter in a frying pan with a small splash of water and cook the bloaters skin-side down for approximately 4 minutes, adding the milts to the pan too.

Meanwhile, in a small bowl, mix the crème fraîche with the horseradish. Add the vinegar and mustard and mix thoroughly.

Butter the slices of bread and put them on serving plates.

After the fish has been cooking for 4 minutes, turn the fillets and milts over and fry for a further minute.

Remove the fish from the pan and place on top of the bread. Add a couple of spoonfuls of sauce and serve.

Click HERE to go to the original recipe on UKTV.


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