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Recipe for: Herring in Kashubian Style with Dill and Grilled Apples

Christmas Appetizers Appetizers 90 min Medium 0 views ~44.99 PLN * - (0)
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Description

Herring in Kashubian style with dill and grilled apples is a summer, fresh variation of the classic Kashubian appetizer. Gently sweetened and desalted herring combines here with an aromatic marinade based on apple cider vinegar, fresh dill, and red onion, while the contrast is provided by the sweet and sour slices of grilled apple. The dish has distinct herbal notes (dill, fresh lemon), a pleasant texture (soft fish fillet, crispy edges of the grilled apple), and a nice, summery appearance — it is suitable as an appetizer for a party, a regional version of a Christmas table, or a summer barbecue gathering. It can be served with dark bread or as part of a cold platter with grains and cold cuts; it tastes excellent chilled, best after a few hours of marinating (or even the next day).

Ingredients Used

Ingredients (13)

Servings:
4
  • Herring 400 g
  • Apple 1.7 pcs (~300 g)
  • Dill 30 g
  • Onion 1 pcs (~150 g)
  • Apple cider vinegar 30 ml
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Lemon 1.3 pcs (~100 g)
  • Sugar 10 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 15 ml
  • Sour cream 50 g
💰 Estimated dish cost: ~44.99 PLN (11.25 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of herring

1

Check the herring fillets: if they are whole, remove the skin and bones, then cut into bite-sized pieces (about 2–3 cm). Place the fillets in a large bowl and cover with cold water or milk to sweeten and desalinate the fish. If using water: change the water every 15–20 minutes for a total of 45–60 minutes. If using milk: 30 minutes is sufficient. After desalting, drain the fillets and gently pat dry with a paper towel.

Ingredients: Herring
Use a large bowl and a plate to press the fillet under water if it floats to the surface. To remove the skin, use a sharp knife at an angle near the end of the fillet. Check the taste of a small piece — it should be distinctly herring-like, but not overly salty.

Herb Marinade

2

Prepare the marinade: in a medium bowl, pour in apple cider vinegar (30 g), rapeseed oil (30 g), and mustard (15 g). Add sugar (10 g), salt (1 pinch), and black pepper (1 pinch). Squeeze the juice from half a lemon directly into the bowl (about 25–30 g of juice) and mix vigorously with a fork or whisk until lightly emulsified. Add thinly sliced onion (150 g) and finely chopped dill (30 g) to the marinade. Mix to coat the onion with the liquid.

Ingredients: Apple cider vinegar, Rapeseed oil, Mustard, Sugar, Salt, Black pepper, Lemon, Onion, dill
Use a small whisk or fork and a bowl with a diameter of 18–22 cm. Squeeze the lemon juice directly into the bowl to retain the aroma. You will get thin slices of onion by cutting the onion in half and then into very thin half-moons.
3

Taste the marinade and season with an additional 1-2 pinches of salt or pepper if needed. Remember that the herring has been sweetened — the marinade should be bold but not overly salty. If it is too spicy, add a little more oil (1 teaspoon at a time).

Ingredients: Apple cider vinegar, Rapeseed oil, Lemon
Adjust the flavor of the marinade to your own preferences — the marinade should be bold, as it will infuse the fish. If you have any doubts, set aside a teaspoon of the marinade to cool and taste it again.

Marinating

4

Arrange the drained and dried portions of herring in a flat dish (e.g., glass or ceramic). Pour the marinade over them so that the onion and dill cover the fish. Cover with plastic wrap and place in the refrigerator for at least 1 hour; it's best to marinate for 3–6 hours or overnight — the flavor will be richer.

Ingredients: Herring, Onion, dill, Apple cider vinegar, Rapeseed oil
Use a flat dish measuring about 20×15 cm, so the fillets are layered but not tightly packed. If you're short on time, leave them for at least 60 minutes — that will be enough for them to soak up the flavor.

Grilling apples

5

Prepare the apples: cut each in half, remove the cores, and then slice into pieces about 1.5 cm thick. Brush both sides of the slices with rapeseed oil (you can use a brush) and optionally a thin layer of honey (15 g spread over all the slices). Sprinkle with a very thin layer of salt (1 pinch) and freshly ground pepper (1 pinch).

Ingredients: Apple, Rapeseed oil, Honey, Salt, Black pepper
The best is a grill pan heated over medium-high heat or an outdoor grill. Use a silicone oil brush, and if you're using honey — brush it on at the end just before placing it on the grill to prevent burning.
6

Grill the apple slices for 2–3 minutes on each side over medium-high heat, until clear grill marks appear and the edges soften slightly, but do not fall apart. Turn with a spatula or tongs. After grilling, set aside on a plate to cool slightly — during this time, they will absorb the flavor of the marinade.

Ingredients: Apple
The grill pan should be well heated (about 200°C). Do not leave the apples unattended — the honey can caramelize quickly. The grilled slices should be soft on the inside, with a lightly caramelized surface.

Assembly

7

Take the herring out of the fridge and gently arrange it on a platter. Alternate placing grilled apple slices between the pieces of herring. Drizzle the remaining marinade over it so that the onion and dill are evenly distributed on the fish. If you are using sour cream (50 g), add small dollops next to or on top of the herring for a flavor contrast.

Ingredients: Herring, Apple, Onion, dill, Sour cream
Use a flat platter with a diameter of 26–30 cm. For arranging, use a spoon with a flat bottom to avoid damaging the fillets. Additionally, you can add a few sprigs of fresh dill on top for decoration.

Serving

8

Serve chilled or at room temperature: best after 1–3 hours of combining the ingredients. Garnish with extra dill and a few thin slices of lemon. Serve with dark bread, whole grain bread, or as part of a cold platter.

Ingredients: Lemon, dill
If you are preparing an appetizer for Christmas Eve, make it the day before — the flavors will meld. Remember to take it out of the fridge about 15–20 minutes before serving, so the aromas can be released better.

Fun Fact

💡

In Kashubian cuisine, the flavors of salty herring are often combined with fruits and sweet-sour additions — such combinations highlight the local attachment to fish and seasonal products. Grilled apple is a modern twist on the traditional principle of pairing fish and fruit.

Best for

Wigilia letnie przyjęcie zimna płyta impreza rodzinna

Tips

🍽️ Serving

Serve slightly chilled; a dark rye-wheat bread will complement it well. For those who enjoy spicy flavors, add finely chopped chili pepper to the marinade. If serving as part of a larger platter, place roasted parsnips or buckwheat salad next to it.

🥡 Storage

Store in a closed container in the refrigerator for up to 48 hours. The herring is best after a few hours of marinating; do not freeze the prepared dish (it will change the texture of the herring). Grilled apples can be stored separately for up to 24 hours and reheated briefly in a pan.

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