Creole food is one of the first fusion foods, drawing on influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. Here Vanessa Bolosier shares her French Caribbean smoked herring chiquetaille (or Chiktay d’hareng saur) recipe.

“Smoked herring is one of my favourite foods in the world. Whenever I go home and my mum asks me what I want her to make, I request smoked herring. She doesn’t understand why. I like the saltiness, the smoky taste, the dryness of the flesh. This is very easy to make, and I love it on a slice of baguette griddled with olive oil, with finely chopped tomatoes and fresh rocket (arugula), bruschetta style.” – Vanessa Bolosier.

Serves 4

2 smoked herring
1 lime, halved
1 sprig thyme
1 or 2 Caribbean red habanero chillies
1 onion, chopped
3 garlic cloves, crushed
2 sprigs parsley
2 tbsp sunflower oil

1. First prepare your herring: slice the belly of the fish open and check if there is an egg pocket – if so, discard it. Clean the fish in cold water, then put them in a saucepan, add cold water to cover, bring to the boil and boil for 5 minutes.

2. Drain off the water and cover with fresh cold water, add the juice of ½ lime and the thyme, and a whole chilli if you like (it’s optional). Boil for another 5 minutes.

3. Drain the herring and remove the flesh from the bones, taking care to pick out every single bone. Flake the fish with your fingertips until it is completely shredded.

4. Blitz the onion, garlic, parsley and a chilli in a food processor and add to the herring. Squeeze in the rest of the lime, stir, add the oil and stir again, then serve.

Tip: For a party, you could serve this stuffed in tomatoes, having scooped out their flesh. Cherry tomatoes look and taste great.

Your chance to win Vanessa Bolosier’s book Creole Kitchen: Sunshine Flavours from the Caribbean here…

About the Author

Related Posts

The Company Below has scouted out the finest mixologists both sides of the river to treat us to...

Hang out with the coolest kids in town at smart, new Asian bar and restaurant, P.F. Chang’s Asian...

Help yourself and pay by the plate… Tibits is shaking up vegetarian and vegan dining in the city...