Herring Waldorf salad

Serves four

For the dressing

• 2 granny smith apples
• 100g toasted walnuts
• 1 stick celery
• 4 herring fillets
• 0 freshly ground black pepper

• 100g olive oil
• 20g white-wine vinegar
• 0.5 tsp Dijon mustard
• 1 tsp chopped dill
• 0 lemon zest

Step 1
Put the apple, walnuts and celery in a bowl.

Step 2
Whisk the dressing ingredients, then dress the apple mix and set aside.

Step 3
Heat the grill to high.

Step 4
Season the herring on both sides, then lay them skin-side up on a lightly oiled oven tray.

Step 5
Grill for three to four minutes, until the skin crisps and colours, then flip over and cook for up to a minute on the other side.

Step 6
Spoon a little salad on to a big sharing plate, top with the fish, and dribble any pan juices on top.