Cumberland Herrings, Cumbria
There are clues in Cumbria 's cookery that point to the region's strong links with Scandinavia - for example the Herdwick sheep , symbol of the hill farming country is probably of Scandinavian origin, brought over by the Vikings who settled in the area a thousand years ago. And the use of mustard with fish is another.
Cumberland herrings can be cooked in several different ways, but the necessary ingredient is mustard, the sharpness of which cuts through the oily fish. The mustard can come in the form of a sauce made with milk, and if available the herring roe, the sauce first thickened and then flavoured with English mustard.
A different method uses mustard in a stuffing of breadcrumbs and grated onion, which performs the dual function of soaking up the healthy fish oil and contrasting with the herring in both texture and bite.