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Herring in Kashubian Style

Christmas Eve Dinner Snacks 780 min Medium 59 wyświetleń ~26.38 PLN - (0)
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Description

Herring in Kashubian style is a classic Polish snack, especially popular in the northern part of the country and a must-have on the Christmas Eve table. The dish consists of pieces of salted herring marinated in an aromatic mixture of sautéed onions, carrots, pickles, and apple, with the addition of spices such as bay leaf and allspice. It has a distinct salty-sour taste with a gentle sweetness from the sautéed vegetables and the crunchiness of the cucumber, along with the freshness of the apple. Serve chilled, preferably 12–24 hours after preparation, on dark bread, with potatoes, or as an appetizer on the Christmas Eve table. Visually, it attracts with a contrast of colors – golden onions and carrots, green cucumbers, and light pieces of herring – and the aroma is spicy and slightly vinegary.

Składniki (14)

Servings:
6
  • Salted herring (matias fillets) 600 g
  • Onion 2 szt.
  • Apple 0.8 szt.
  • Pickled cucumber 1.2 szt.
  • Carrot 1.3 szt.
  • Rapeseed oil 80 g
  • Apple cider vinegar 60 ml
  • sugar 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Bay leaf 20 szt.
  • Allspice 3 g
  • ✨ Opcjonalne
  • Fresh dill 1.5 pęczki
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~26.38 PLN (4.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Check if your herring fillets are salted or matias (ready, mild). If they are very salty: place the fillets in a large bowl and cover them completely with cold water. Change the water every 30–45 minutes for 2–3 hours. If you are using matias (milder), soaking for 20–30 minutes is sufficient. After soaking, taste a small piece – if it is still too salty, soak longer.

Ingredients: Salted herring (matias fillets)
Użyj dużej, szerokiej miski lub garnka. Narzędzia: sitko do odsączenia i płaska tarka do sprawdzenia ości. Typowy błąd: zbyt krótkie moczenie spowoduje przesolenie. Jeśli filety są w oleju gotowe do użycia (matias), ten etap skróć do 20–30 minut.
2

After soaking, drain the fillets in a strainer and gently dry them with a paper towel. If the fillets have skin and bones: place the fillet skin-side down on the board, run your finger along the fillet to feel for bones. Remove the bones with tweezers or your fingers and gently peel off the skin from the tail end, pulling the skin evenly.

Ingredients: Salted herring (matias fillets)
Użyj ostrego noża i pęsety kuchennej do usuwania ości. Typowy błąd: zbyt mocne ciągnięcie może rozedrzeć filet — pracuj delikatnie. Jeśli kupiłeś filety bez ości i skóry, krok jest prostszy: osusz i przejdź dalej.

Slicing

3

Cut the fillets into pieces 2–3 cm wide: place the fillet on the board horizontally and cut across the grain to get even pieces. Set the prepared pieces aside in a bowl.

Ingredients: Salted herring (matias fillets)
Użyj ostrego noża i dużej deski do krojenia. Staraj się, by kawałki były podobnej wielkości – ułatwi to równomierne marynowanie.

Vegetables and apple

4

Peel the onions and slice them into thin half-rings (about 2–3 mm). Peel the carrot and slice it into thin half-rings or matchsticks. Wash the apple, remove the core, and cut it into small cubes or thin sticks (about 5 mm). Cut the pickled cucumber into small cubes or half-rings about 5 mm.

Ingredients: Onion, Apple, Pickled cucumber, Carrot
Użyj ostrego noża oraz deski. Jeśli masz mandolinę, ustaw najcieńsze ustawienie (uważaj na palce). Równomierne krojenie zapewni jednolitą teksturę marynaty.

Frying vegetables

5

Heat a 26–28 cm skillet over medium heat. Pour in 80 g of rapeseed oil and wait 30 seconds until the oil is slightly shimmering but not smoking. Add the onion and sauté over medium-low heat for 6–8 minutes, stirring every minute, until the onion becomes soft and slightly golden (it should be translucent, not burnt). Add the carrot and sauté together for another 4–5 minutes until the carrot softens. Add the sugar (20 g) and stir for 1–2 minutes to lightly caramelize the vegetables. Then add the apple and pickled cucumber and sauté for another 2–3 minutes to combine the ingredients.

Ingredients: Onion, Apple, Pickled cucumber, Carrot, Rapeseed oil, sugar
Użyj patelni z grubym dnem, najlepiej 26–28 cm. Drewniana łyżka lub łopatka ułatwią mieszanie. Uważaj, by nie przypalić cukru — zbyt wysoka temperatura spowoduje gorzki posmak. Czas smażenia można wydłużyć, jeśli cebula potrzebuje więcej zmiękczenia.

Sauce and marinade

6

Pour 60 ml of apple cider vinegar into the hot, but not boiling, vegetables, add 6 g of bay leaves and 3 g of allspice, season with 2 g of salt and 2 g of pepper. Reduce the heat to low and simmer gently for 2–3 minutes, stirring to dissolve the sugar and combine the flavors. After cooking, remove the pan from the heat and set aside to cool completely (this may take 30–45 minutes).

Ingredients: Onion, Apple, Pickled cucumber, Carrot, Apple cider vinegar, sugar, Salt, Ground black pepper, Bay leaf, Allspice
Nie gotuj zbyt gwałtownie—celem jest delikatne połączenie smaków, nie odparowanie całego octu. Użyj drewnianej łyżki. Sprawdź smak marynaty po wystudzeniu — powinna być wyraźnie kwaśna z nutą słodyczy.

Mixing and marinating

7

In the cooled marinade, remove (optional) the bay leaves and allspice berries or leave them for a more intense aroma. In a large glass bowl or marinating dish, layer: a bit of marinade with vegetables, a layer of chopped herring pieces, another layer of vegetables. Make sure the liquid completely covers the herring pieces — if needed, add 1–2 tablespoons of extra oil. Cover the dish and place it in the refrigerator for at least 12 hours, preferably 24 hours (the longer it marinates, the more the flavors will meld).

Ingredients: Salted herring (matias fillets), Onion, Apple, Pickled cucumber, Carrot, Rapeseed oil, Apple cider vinegar
Użyj szklanego słoika lub ceramicznego naczynia o szczelnym przykryciu. Lekko dociśnij warstwy łyżką, by nie pozostało powietrze. Typowy błąd: nalewanie marynaty gdy jest jeszcze gorąca – gorąca marynata zbyt mocno „ugotuje” śledzia; zawsze zimna lub przynajmniej letnia.

Serving

8

Take the herring out of the fridge 15–20 minutes before serving to allow the flavors to open up and the fat to soften. Transfer the herring to a platter or plates, drizzle with some of the marinade, and sprinkle with finely chopped dill (optional). You can serve alongside: dark bread, butter, fresh bread, or boiled, slightly dripping potatoes.

Ingredients: Fresh dill, 18% cream
Użyj szerokiego półmiska i łyżki do nakładania. Dodatkowo można podać 100 g śmietany 18% zmieszanej z 2 łyżkami marynaty jako łagodniejszy sos. Typowy błąd: serwowanie prosto z lodówki bez chwili ogrzania – najlepiej wyjąć wcześniej.

Final tips

9

Before serving, taste one last time and possibly season with a pinch of pepper or add a teaspoon of vinegar if the marinade is too weak. If the herring is too salty, serve with potatoes or bread to balance the intensity of the flavor.

Ingredients: Apple cider vinegar, Ground black pepper
Noże, deska i łyżka do doprawiania. Pamiętaj: śledź to danie, które można modyfikować stopniowo – lepiej dodać więcej przypraw niż od razu przesolić.

Fun Fact

💡

Herring in the Kashubian style has its roots in the tradition of Poland's coastal regions, where herring was one of the main sources of protein. The name 'Kashubian' refers to the Kashubia region, where local products — apples and pickled cucumbers — were added to enhance the flavor of the marinade.

Best for

Wigilia Świąteczne przyjęcie Impreza z przekąskami

Tips

🍽️ Serving

Serve chilled, but not ice cold (take out 15–20 minutes earlier). They pair wonderfully with dark bread, jacket potatoes, fresh dill, and a slice of lemon. To soften the flavor, you can serve with 18% sour cream mixed with a bit of marinade.

🥡 Storage

Store in an airtight glass jar or ceramic container in the refrigerator for 3–4 days. Do not freeze – the texture of the herring will deteriorate. Before placing in the refrigerator, make sure the marinade is cool. If the marinade seems too sour after sitting for a while, add a bit of oil or a piece of apple before serving.

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