Ardglass potted herring

Method

Pat the herring fillets dry and layer them in a terracotta or earthenware dish, seasoning each layer with salt, pepper and mace. Tuck bay leaves and thyme sprigs between the layers. Heat the butter until foaming, then pour over the herrings along with the malt vinegar. Cover the dish with parchment paper and foil, then bake at 160C for 35-40 minutes until the fish is tender and flakes easily. Remove from the oven and allow to cool completely, then refrigerate for at least 24 hours to allow the flavours to infuse. Serve chilled with fresh soda bread and butter, spooning the potting liquid over each portion.