Dish

Priddhas an' herrin'

Fried bread and herring

Priddhas an' herrin' is made by topping oatcakes with smoked herring and a variety of condiments, including butter, mustard, and chives. The combination of the smoky herring and the crunchy oatcakes makes for a delicious and satisfying snack.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Seafood› Fish Dish

Origins and history

Priddhas an' herrin' has its roots in the coastal regions of Scotland, where herring was a common fish. Today, the dish is a popular snack in Scotland and is often served at pubs and restaurants.

Dietary considerations

Priddhas an' herrin' is a gluten-free dish that is suitable for those with this dietary restriction. However, the dish does contain fish and may not be suitable for those with seafood allergies.

Variations

There are many variations of Priddhas an' herrin', with different chefs and restaurants having their own unique take on the dish. Some variations include using different types of fish and adding additional condiments to the dish.

Presentation and garnishing

Priddhas an' herrin' is typically served on a plate with the oatcakes and condiments on the side. Garnish with fresh herbs, such as chives or parsley, for added flavor.

Tips & Tricks

When topping the oatcakes with the herring, be sure to not overcrowd the oatcakes as this can cause them to become soggy. Additionally, be sure to adjust the amount of condiments to your personal taste.

Side-dishes

Oatcakes are a traditional side dish for Priddhas an' herrin'. Other side dishes that pair well with the dish include pickles and a green salad.

Drink pairings

A light and refreshing beer, such as a pilsner or lager, pairs well with the flavors of the dish. A crisp white wine, such as a sauvignon blanc or pinot grigio, also pairs well with the dish.