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Recipe for: Herring with pickled rhubarb and sorrel

New Year's Eve Appetizers Dishes for Special Occasions 60 min Medium 6 wyświetleń ~48.33 PLN * - (0)
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Description

A light, spring appetizer combining fatty, salted herring with tangy, crunchy pickled rhubarb and fresh sorrel. The dish has contrasting textures: soft herring, crunchy rhubarb, and delicate sorrel leaves, while the velvety yogurt-lemon sauce softens the saltiness of the fish. Inspired by Polish spring — rhubarb and sorrel emphasize seasonality; perfect as a light appetizer for New Year's Eve or a spring gathering. The dish is low in calories, rich in protein and omega acids (from the herring), and the apple cider vinegar marinade adds freshness and zest.

Ingredients Used

Ingredients (14)

Servings:
4
  • Herring 400 g
  • Rhubarb 200 g
  • Sorrel 80 g
  • Natural yogurt 150 g
  • Apple cider vinegar 60 ml
  • Sugar 15 g
  • Rapeseed oil 15 g
  • Green asparagus 120 g
  • Red onion 80 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Sarepska mustard 4 łyżeczki (~20 g)
💰 Szacowany koszt dania: ~48.33 PLN (12.08 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the herring

1

If you are using salted herring fillets: place the fillets in a large bowl of cold water and soak for 30 minutes, changing the water after 15 minutes. The goal is to remove excess salt. After soaking, check the taste of a small piece - it should be noticeably less salty but still detectable. Pat the fillets dry with a paper towel and cut into strips about 1.5 cm wide.

Ingredients: Herring
Use a large bowl and paper towels. If you bought ready-to-eat matjasy from the package, just drain them and cut them. Soaking for too long will cause the fish to lose its flavor.

Marinated rhubarb

2

Remove the woody ends of the rhubarb and cut the stalks into diagonal slices about 0.5 cm thick. In a bowl, combine apple cider vinegar (60 ml), sugar (15 g), juice from half a lemon (about 15 g), and salt (2 g from the total). Stir with a spoon until the sugar dissolves. Add the chopped rhubarb to the marinade and mix well to ensure each piece is coated. Set aside for 20–30 minutes at room temperature — the rhubarb should soften but retain its shape.

Ingredients: Rhubarb, Apple cider vinegar, Sugar, Lemon, Salt, Black pepper
Use a ceramic or glass bowl (metal can affect the taste). Stir with a wooden spoon. If the rhubarb is very thin, 15 minutes is enough; thicker stalks need 25–30 minutes.

Blanching asparagus

3

Break off the tough ends of the asparagus (they will snap naturally at the transition point). Bring 1 liter of water with 3 g of salt to a boil in a pot. Add the asparagus and blanch for 1–2 minutes (thin ones for 1 minute, thicker ones for up to 2 minutes) until they become bright green and slightly tender. Immediately transfer to a bowl of ice-cold water to stop the cooking process and preserve the color. Once cooled, dry on a towel and cut into 4–5 cm pieces.

Ingredients: green asparagus, Salt
Use a wide pot over high heat and a strainer or slotted spoon for quick transfer. Blanching is a quick process — do not leave the asparagus in hot water longer than the recommended times.

Yogurt sauce

4

In a bowl, combine natural yogurt (150 g), rapeseed oil (15 g), Sarypska mustard (20 g - optional), juice from half a lemon (about 15 g), and a pinch of pepper. Whisk for about 30 seconds until the sauce is smooth and slightly emulsified. Taste and season with a bit of salt if necessary (remember the saltiness of the herring). If using dill (optional), chop finely and add at the end.

Ingredients: Natural yogurt, Rapeseed oil, Sarepska mustard, Lemon, Black pepper, Dill
Use a small bowl and a whisk. If you don't have a whisk, you can use a fork. Don't beat too vigorously — just enough to combine the ingredients.

Preparation of toppings

5

Thinly slice the red onion into half-rings (about 2 mm) and separate the sorrel leaves — you can tear larger leaves by hand into smaller pieces. Prepare the plates: place a few sorrel leaves on each as a base.

Ingredients: Red onion, sorrel
Use a sharp knife or mandoline to slice the onion thinly. Tearing the sorrel by hand will prevent the edges from darkening.

Assembly

6

On the sorrel leaves, place strips of herring (about 100 g per serving), next to it lay 3–4 slices of pickled rhubarb and a few pieces of blanched asparagus. Sprinkle with thinly sliced onion. On top, spread a spoonful of yogurt sauce – just a little, it should combine the flavors, not dominate. Decorate the whole dish with sorrel leaves and sprinkle with fresh dill (if using). Drizzle lightly with oil (a few drops) and serve immediately.

Ingredients: Herring, Rhubarb, green asparagus, Natural yogurt, Red onion, sorrel, Rapeseed oil, Dill
Use a tablespoon to apply the sauce. Try not to crush the herring — place it gently. Additionally, you can add mustard directly on the herring for a spicier touch (optional).

Finishing and serving

7

Check the final taste: if the dish seems too salty, add more yogurt or fresh lemon. Serve immediately as an appetizer — best cold or at room temperature. For New Year's Eve, you can arrange the portions on a serving board along with dark rye bread.

Ingredients: Herring, Natural yogurt, sorrel
Use cool plates if serving at a party to keep the appetizer fresh longer. Avoid serving at too high temperatures — the fat of the herring will be more pronounced.

Fun Fact

💡

In Polish tradition, herring often appears on holiday and New Year's tables; the addition of rhubarb is a spring twist — in the past, rhubarb was used for preserving and seasoning dishes.

Best for

Sylwester Wiosenne przyjęcie Kolacja degustacyjna

Tips

🍽️ Serving

Serve with thinly sliced whole grain bread or small slices of rye bread. For guests, set out a dish with extra pieces of pickled rhubarb and sauce, so everyone can season to their taste. You can also provide small forks and tasting plates.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours; the texture deteriorates more after a longer time. Pickled rhubarb can be stored separately for up to 48 hours, retaining its crunch. Do not freeze the finished dish — yogurt and fresh leaves will lose their texture.

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