Vinegar Shed recipes by Andy Harris
It's always good to have a few jars of pickled quail eggs in the pantry. They're great if you need to rustle up a quick brunch for friends combining them into a smoked trout salad or adding to a charcuterie platter along with some of our Pickled Cherries and a rustic terrine (like the Duck, Honey and Citrus Terrine) from French chef Stephen Reynaud!
This nostalgic dish is still found in bistros and brasseries around France - if you can't find fresh herrings to marinate, use Matjes-style pickled herrings or rollmops available in jars. Just add waxy potatoes, red onions and vinegar and you've got a lovely French starter.