Herrings

Herrings

Śledzie

By
From
Borsch, Vodka and Tears
Serves
4 as a starter
Photographer
Bonnie Savage

Herring can be something of an acquired taste. Most people from across Europe and Asia seem to have acquired it, many Australians haven’t. It is an oily fish, which immediately tells you two things: it is very healthy being high in Omega-3 fatty acids and vitamin D, and it is not yet overfished or endangered.

Ingredients

Quantity Ingredient
8 matjes herring fillets, rinsed, drained and cut into 2 cm squares, (see note)

Herrings in cream

Quantity Ingredient

Śledzie w śmietanie

Quantity Ingredient
1 small white onion, peeled and finely diced
1 granny smith apple, peeled, cored and grated
250g sour cream
1/2 teaspoon black pepper
2 teaspoons finely chopped flat-leaf parsley
1/4 lemon, juiced

Herrings in oil

Quantity Ingredient

Śledzie w oleju

Quantity Ingredient
1-2 white onions, finely diced
250ml vegetable oil, such as grape seed, sunflower, canola or even a light olive oil
1/2 teaspoon black pepper
2 teaspoons finely chopped flat-leaf parsley
1/4 lemon, juiced

Method

  1. Mix together all of your preferred marinade ingredients, except the herring in a non-reactive bowl or container. If you are making the herrings in cream — the combination of sour cream, apple and lemon makes a very fluffy foam. This will subside after about 10 minutes or so.
  2. Add the herring fillets to the marinade, making sure they are well coated in the mixture. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving. Herrings can be stored for up to 5 days in the refrigerator.
  3. A frozen nip of good clear vodka cuts perfectly through the oiliness of the fish and, along with some buttered rye bread, ameliorates the fishy flavour. You can try substituting French shallots for either of these two recipes — the extra sweetness is quite delightful.

Note

  • Matjes herring are lightly brined herring fillets. They are available in most supermarkets and Continental delicatessens. They are quite salty when you buy them so they benefit from being thoroughly rinsed.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
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