Recipe for: Marinated Herring with Dill and Young Potatoes - photo 1
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Recipe for: Marinated Herring with Dill and Young Potatoes

I'm not hungry Appetizers 240 min Medium 0 views ~38.55 PLN * - (0)
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Description

A light, spring-summer appetizer combining classic herring in a sour marinade with aromatic dill and tender young potatoes. A dish inspired by Polish herring tradition, but served in a fresh, herby version perfect for summer parties or terrace dinners. The herring provides a bold, salty-sour flavor, dill and red onion add freshness, while the young potatoes soften the composition and make this dish a hearty highlight. Serve chilled or at room temperature with an egg and sour cream as an option.

Ingredients Used

Ingredients (13)

Servings:
4
  • Herring 400 g
  • Young potato 800 g
  • Dill 30 g
  • Red onion 150 g
  • Apple cider vinegar 50 ml
  • Sugar 15 g
  • Water 200 ml
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Bay leaf 6.7 pcs (~2 g)
  • Black pepper 4 pinch (~2 g)
  • Salt 0.2 pinch (~5 g)
  • ✨ Optional
  • 12% cream 120 g
  • Chicken egg 2 pcs (~120 g)
💰 Estimated dish cost: ~38.55 PLN (9.64 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Potatoes

1

Thoroughly wash the young potatoes under running water with a vegetable brush. Do not peel the skins — they will add flavor and appearance. Place the potatoes in a pot with a minimum capacity of 3 liters, cover them with cold water by about 2 cm, and add 5 g of salt. Put the pot on medium heat and bring to a boil. Reduce the heat and cook for 12-18 minutes, until a fork easily goes into the potato — check after 12 minutes every 2 minutes.

Ingredients: young potato, Salt, Water
Use a flat-bottomed pot so that the potatoes cook evenly. Test with a fork: a potato is ready when it offers no resistance but does not fall apart. A common mistake: throwing the potatoes into boiling water shortens the cooking time unevenly.
2

Drain the potatoes in a colander and immediately rinse with cold water for 10-20 seconds just to stop the cooking process and make peeling easier. If you prefer, leave the skin on. Cut larger tubers in half, leaving smaller ones whole. Transfer to a large bowl.

Ingredients: young potato, Water
Use a colander for quick draining. Don't put the potatoes in the fridge right away — it's better to work with warm potatoes, as cold ones absorb the dressing less.

Preparation of herring and marinade

3

If the herring fillets are salted, check their saltiness. Place the fillets in a bowl and cover with cold water (about 150 ml), set aside for 30 minutes. After 15 minutes, change the water for fresh and taste a small piece — if it is too salty, extend the soaking time to 60 minutes. After soaking, drain the fillets, pat dry with paper towels, and cut into pieces about 2 cm wide.

Ingredients: Herring, Water
Use a wide bowl and change the water if it is very salty. Tools: cutting board and sharp knife. Common mistake: soaking the herring for too short a time — then the dish will be overly salty.
4

Prepare the marinade: in a small saucepan, combine 50 ml of apple cider vinegar, 50 ml of water, 15 g of sugar, 2 bay leaves, and 2 pinches of black pepper. Heat over medium heat, stirring, until the sugar completely dissolves (about 1-2 minutes), but do not bring to a boil. Remove from heat and let cool to room temperature (about 20-30 minutes).

Ingredients: Apple cider vinegar, Water, Sugar, Bay leaf, Black pepper
Use a small stainless steel saucepan. The marinade should be cool before pouring it over the herring — hot will ruin the texture of the fish. If you are using a pepper mill, grind just before adding.
5

In a large jar or airtight container, layer the sliced herring fillets, thin half-moons of red onion, and chopped dill (save some dill for the potatoes). Pour completely cooled marinade over everything so that the ingredients are covered. Cover and place in the refrigerator for at least 4 hours, ideally for 12 hours — the longer, the more flavorful it will become. Before serving, remove the bay leaves.

Ingredients: Herring, Red onion, dill, Apple cider vinegar, Water, Sugar, Bay leaf, Black pepper
Use a jar with a capacity of at least 500 ml or a sealed bowl. A common mistake: pouring hot marinade — this will soften the herring. If you want to speed things up, you can marinate at room temperature for 1–2 hours, but the flavor will be weaker.

Dressing for potatoes

6

Prepare a simple dressing: in a small bowl, mix 30 g of rapeseed oil with 1 teaspoon of chopped fresh dill (about 10 g from a bunch), add 1-2 pinches of black pepper and optionally a little salt (maximum 1 g, keeping in mind the saltiness of the herring). Drizzle the warm potatoes with the dressing and gently mix with a spoon to coat all the pieces.

Ingredients: Rapeseed oil, dill, Black pepper, Salt, young potato
Use a bowl with a capacity of at least 1 liter and a wooden spoon for gentle mixing, so as not to crush the potatoes. It's best to drizzle the potatoes while they are still slightly warm — they will absorb the flavor better.

Assembly and serving

7

On a platter, arrange warm young potatoes, placing pieces of marinated herring with onion and dill next to or on top of them. If using, chop hard-boiled eggs into pieces and scatter them nearby or sprinkle them over the dish. On top, you can add a spoonful of sour cream, gently spreading it. Garnish with an additional bunch of dill and freshly ground pepper.

Ingredients: young potato, Herring, 12% cream, dill
Use a flat platter or a rustic ceramic bowl with a diameter of 28-30 cm. Serve with a separate jar of marinade so guests can add more. A common mistake: combining hot potatoes with very cold herring — it's best to serve the potatoes slightly warm or at room temperature.

Final tips

8

Before serving, try one combination of potato and herring and adjust the pepper or add a bit of cream if it is too salty. Serve with fresh bread or dark bread and with slightly chilled white wine or beer. Store leftovers in the refrigerator.

Ingredients: Herring, young potato, 12% cream, dill
Use a fork for mixing and paper towels for quickly wiping your hands. Do not leave the herring at room temperature for longer than 2 hours.

Fun Fact

💡

Herring has been an important ingredient in Polish cuisine for centuries — it was a staple in the diet during fasting periods and is great for long storage in salted and pickled form.

Best for

letnie przyjęcie piknik grill kolacja na tarasie

Tips

🍽️ Serving

Serve the herring well chilled, and the potatoes slightly warm — the contrast in temperatures will enhance the flavors. For aesthetics, arrange the onion in thin half-moons and sprinkle the dish with fresh dill just before serving. Provide an extra jar of marinade for those who want it.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Store potatoes and herring separately if you plan to keep them longer (potatoes absorb the marinade and become mushy). Herring is not suitable for freezing after marinating.

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