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Herring Pasta with Horseradish

Appetizers Regional Cuisine of Poland 30 min Medium 29 wyświetleń ~8.81 PLN * - (0)
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Description

Creamy herring paste with horseradish is a classic Polish appetizer, perfect for winter tables, holiday gatherings, and as a topping for evening sandwiches. The base consists of salted herring fillets that are thoroughly soaked and combined with sharp horseradish, sour apple, and delicate cream - this gives the paste a distinct yet balanced flavor: the saltiness and depth of the herring, the sharp, spicy note of horseradish, and the fresh sweetness of the apple. Serve with dark rye bread, crackers, or boiled potatoes. Enriched with butter, it becomes creamier; adding fresh parsley will add color and freshness. This is an appetizer with a strong aroma and an appetizing, smooth texture.

Ingredients Used

Ingredients (10)

Servings:
6
  • Salted herring 300 g
  • Horseradish 80 g
  • Onion 1 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Sour cream 100 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Butter 30 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~8.81 PLN (1.47 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the herring

1

Assess the saltiness of the fillets. Place the herring fillets in a large bowl and cover them with cold water (the water should completely submerge them). To quickly reduce the saltiness in 30 minutes, change the water every 10 minutes for fresh water, gently rinsing the fillets with your fingers each time. After 30 minutes, taste a small piece; if it is still very salty, you can continue soaking for longer (up to 2 hours), changing the water every 20–30 minutes.

Use a large, shallow bowl or a baking dish. If you have more time, soak for 2 hours for a milder flavor. Cold water is key — hot water will speed up the breakdown of the meat.
2

After soaking, dry the fillets with a paper towel. Place the fillet on a cutting board, check with your fingers lengthwise for any bones; if you feel a bone, remove it with tweezers or a sharp knife. Cut the fillets first lengthwise into strips, and then into small cubes – pieces about 5–8 mm. Smaller pieces will make blending easier later and give a smooth texture to the paste.

Use a sharp fish knife and a cutting board with a non-slip surface. If the fillets are very soft, work gently to avoid turning them into mush.

Fresh ingredients

3

Peel the onion and chop it into small cubes (about 2–3 mm). To soften the sharpness of the onion: place the chopped onion in a bowl of cold water for 5 minutes, then drain and dry with a paper towel. Wash the apple, remove the core, and chop it into small cubes the same size as the onion. Check the flesh — the apple should be firm and slightly tart.

Use a sharp, small knife for cutting and a bowl of cold water. Finely chopping will ensure an even texture of the paste.

Mixing and blending

4

In a blender or food processor, place the chopped herring fillets, horseradish, and cream. Add the juice of half a lemon (about 10–15 g of juice) — squeeze the lemon by hand over a small bowl to catch any seeds. If you are using butter, cut it into pieces and add it now (the butter should be soft). Pulse the blender several times (a series of 6–8 pulses for 1–2 seconds) until the ingredients are combined but still have a slightly chunky texture; if you want a very smooth paste, blend for 20–30 seconds continuously. If you don't have a blender, finely chop all the ingredients with a knife, then vigorously mix with a spoon or potato masher for 3–5 minutes until a uniform mass is formed.

Use an immersion blender or food processor for an even consistency. Pulsing will prevent overheating and "grinding" the paste into a mush. If the paste is too thick, add an extra tablespoon of cream.

Seasoning and balancing flavors

5

Add the chopped onion and apple to the paste, and mix evenly with a spoon. Taste the paste and season gently with salt (remember that the herring may still be salty) and freshly ground pepper — start with a very small amount. If the paste is too sharp from the horseradish, add an extra tablespoon of cream or a bit of butter. Adjust the acidity with a few drops of lemon juice if it needs brightening.

Use a small teaspoon to taste and mix the seasoning gradually; it's easier to add than to remove excess horseradish or salt.

Resting

6

Transfer the paste to an airtight container or bowl, cover with plastic wrap, and place in the refrigerator for about 15–20 minutes — this will allow the ingredients to 'marry' and the flavor will be more harmonious. If you're making the paste at the last minute and don't have time, you can serve it right away, but chilling improves the taste.

Use an airtight container or a bowl covered with plastic wrap. Chilling should be for at least 15 minutes for the best effect.

Serving

7

Serve the paste on sliced dark bread, graham crackers, or as a side with boiled potatoes. Before serving, garnish with chopped parsley (optional) and possibly thin slices of apple for decoration. Serve on a flat platter or in a small bowl with a teaspoon for serving.

The best option is a flat, wide platter or small snack bowls. Additionally, you can add sliced pickles for a sour-salty contrast.

Fun Fact

💡

Herring is one of the most important fish in Polish cuisine — popular herring appetizers appeared on both rural tables and in urban homes. Horseradish as an accompaniment to herring is a spicy and pungent combination that often accompanies festive dishes in Polish tradition.

Best for

Wigilia przyjęcie domówka zimowe przekąski

Tips

🍽️ Serving

Pasta tastes best chilled. Serve with dark, freshly sliced rye bread or small crunchy crackers. Add slices of lemon and pickled cucumber to the table as a contrast. If serving at a party, prepare the pasta in advance and decorate just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture and flavor of the paste may deteriorate. Before serving, take it out 10–15 minutes in advance to allow the paste to reach room temperature and release its aromas.

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