Fish & seafood / RICETTI
Maltese grilled smoked herring
Smoked herring served hot with lemon and olive oil.
◷ 25 min / 4 servings
Method
- If very salty, soak herring in cold water in the fridge for an hour. Drain and dry.
- Heat the oven grill and put herring on a foil-lined tray.
- Brush with oil and grill for 4–6 minutes per side until piping hot and cooked according to the product instructions.
- Carefully remove bones and serve with onion, lemon, parsley and pepper.
✳ From the kitchen
Time excludes optional soaking.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.