1. Using large ramekin dishes or ring moulds, make a tower of     haggis, neeps and tatties, ending with tatties.

2. Beat whisky to taste into the creme fraiche and then fold in  toasted oatmeal to make a creamy sauce.

3. To assemble to serve, heat the towers in the oven or microwave, then turn onto warmed serving dishes.

4. Top each tower with a fillet of herring rolled, drizzle a little of the whisky cream sauce over, garnish with a sprig of fresh parsley and serve.