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Spiced Herring with Red Onion, Cranberries, and Nigella Seeds - photo 1
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Spiced Herring with Red Onion, Cranberries, and Nigella Seeds

Appetizers Christmas Appetizers Fish dishes 40 min Easy 12 wyświetleń ~47.31 PLN - (0)
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Description

This is a modern and incredibly aromatic version of a classic Polish appetizer. Instead of traditional white onion, we use its sweeter red variety and delicate shallots, which create a beautiful visual composition. The saltiness of the herring is perfectly balanced by the sweetness of honey and dried cranberries, all enveloped in velvety, cold-pressed rapeseed oil. The characteristic, slightly spicy aftertaste is given to the dish by nigella and mustard seeds, which, along with allspice and bay leaves, create a rich, multi-dimensional marinade. The dish is not only delicious but also healthy – rich in omega-3 fatty acids. It is perfect as an elegant appetizer on the Christmas Eve table, during family celebrations, or as part of a buffet. Serve it with a slice of dark, whole grain bread to fully appreciate its flavor.

Składniki (13)

Servings:
6
  • Matias-style herring fillets 500 g
  • Red onion 300 g
  • Shallot 50 g
  • Cold-pressed rapeseed oil 250 ml
  • Apple cider vinegar 45 ml
  • Liquid honey 20 g
  • Czarnuszka 0.4 łyżek
  • 🌿 Przyprawy
  • White mustard seeds 2 łyżeczki
  • Pieprz czarny świeżo mielony 2 szczypty
  • Allspice 2 g
  • Bay leaf 3.3 szt.
  • ✨ Opcjonalne
  • Dried cranberries 50 g
  • Fresh dill 1.5 pęczki
💰 Szacowany koszt dania: ~47.31 PLN (7.88 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Remove the herring fillets from the packaging and place them in a large bowl. Completely cover them with cold tap water. Let them sit for at least 1 hour, preferably 2-3 hours. Halfway through this time, drain the water and cover the herring with fresh, cold water. This process is crucial to remove excess salt. After the specified time, cut a small piece of herring and taste it – it should be pleasantly salty, not overly salty. If it is still too salty, soak it for another 30 minutes.

Ingredients: Matias-style herring fillets
Use a large glass or ceramic bowl. Avoid metal ones that may react with salt. The saltiness of the herring varies by manufacturer, so tasting is the best way to control it.
2

Drain the herring in a colander, then dry them very thoroughly with paper towels. Place the fillets on a cutting board. Using a sharp knife, cut each fillet into smaller, diagonal pieces about 2-3 cm wide. Transfer the cut herring to a separate, clean bowl.

Ingredients: Matias-style herring fillets
Thoroughly drying the herring is very important. This way, the oil marinade will adhere better to them, and the whole dish won't be watery. Use a stable cutting board, preferably plastic or glass, which won't absorb the fish's smell.

Preparation of the brine and vegetables

3

Peel the red onion and shallots from the outer, dry skins. Cut each in half lengthwise, from root to top. Place the halves flat side down on the board and slice them into very thin slices, known as 'feathers'. Try to make the slices as thin as possible, so they soften more quickly in the marinade.

Ingredients: Red onion, Shallot
To avoid crying while cutting onions, you can chill them in the fridge for 30 minutes or cut them with a very sharp knife. 'Feathers' are simply thin slices cut along the natural fibers of the onion.
4

In a medium-sized bowl, combine canola oil, apple cider vinegar, and liquid honey. Using a small whisk or fork, vigorously mix the ingredients for about a minute, until the honey is completely dissolved in the liquids and the mixture slightly thickens, forming an emulsion. Then add black cumin seeds, mustard seeds, freshly ground black pepper, allspice berries, and bay leaves to the marinade. Gently mix.

Ingredients: Cold-pressed rapeseed oil, Apple cider vinegar, Liquid honey, Czarnuszka, White mustard seeds, Pieprz czarny świeżo mielony, Allspice, Bay leaf
Use a whisk – it will best combine the oil with the vinegar and honey. If the honey is crystallized, you can gently warm it in a water bath or microwave to make it liquid.

Combining ingredients and marinating

5

Prepare a large, clean, and sterilized jar (with a capacity of about 1 liter). Place the first layer at the bottom of the jar: a portion of the chopped herring. On top of the herring, spread a layer of sliced onion and shallots. If you are using optional ingredients, sprinkle the onion layer with a bit of dried cranberries and chopped dill. Continue layering: herring, onion, toppings, until all ingredients are used up.

Ingredients: Matias-style herring fillets, Red onion, Shallot, Dried cranberries, Fresh dill
Layering not only looks beautiful in a jar, but also ensures an even distribution of flavors. Do not press the ingredients too tightly; they should be arranged loosely so that the marinade can flow freely between them.
6

When all the ingredients are in the jar, slowly pour the prepared oil marinade with spices over them. Pour the liquid slowly, allowing it to fill all the spaces between the pieces of herring and onion. All the ingredients should be completely submerged in the oil. Finally, you can gently tap the bottom of the jar on the countertop to release any air bubbles.

Make sure that the top layer of ingredients is fully covered with oil. This prevents them from drying out and spoiling. If you run out of marinade, you can top it up with a little bit of canola oil.
7

Tightly seal the jar and place it in the refrigerator for at least 12 hours. However, for the best flavor, let the herring marinate for 24 to 48 hours. During this time, the flavors will meld perfectly, the onion will soften, and the herring will take on a spicy aroma. Before serving, gently mix the contents of the jar.

Patience is key! Herring prepared at the last minute will not have such a deep and complex flavor. When planning a gathering, prepare them a day or two in advance.

Fun Fact

💡

Black cumin, used in this recipe, was valued in ancient Egypt. Its seeds were found in the tomb of Tutankhamun, which attests to its great significance. It was believed to have healing properties and was called 'the remedy for everything except death.'

Best for

Wigilia i Święta Bożego Narodzenia Przyjęcia rodzinne Elegancka przystawka na Sylwestra Wielkanoc

Tips

🍽️ Serving

Serve the herring chilled, arranged on a platter or in small glass bowls. Garnish with a fresh sprig of dill and a few black cumin seeds. They taste great with a slice of fresh, dark sourdough bread or with warm, boiled potatoes in their skins.

🥡 Storage

Store herring in a tightly sealed jar in the refrigerator. Under these conditions, they will retain their freshness and flavor for up to 10 days. Remember to always use a clean fork when taking herring out of the jar.

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