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Herring in Kashubian Style

Christmas Eve Dinner Snacks 300 min Medium 14 wyświetleń ~21.33 PLN - (0)
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Description

Herring in Kashubian style is a traditional Polish appetizer, often served during Christmas Eve. The dish consists of salted herring fillets (matias) marinated in an aromatic sauce made from oil, mustard, and vinegar, with the addition of onion, sour apple, and pickled cucumber. The dish combines salty, sour, and slightly sweet flavors along with a variety of textures: soft fillets, crunchy apple and cucumber, while the generously applied sauce adds creaminess to the whole. Appearance: layers of herring and additions in a glass dish or on a white platter, decorated with fresh dill. Herring in Kashubian style pairs well with dark bread, boiled potatoes, or as part of a Christmas Eve snack set.

Składniki (14)

Servings:
6
  • Salted herring (matias fillets) 600 g
  • Onion 2 szt.
  • Apple (sour, e.g. gray renet) 1 szt.
  • Pickled cucumber 1 szt.
  • Sarepska mustard 6 łyżeczek
  • sugar 5 g
  • Rapeseed oil 60 g
  • 10% spirit vinegar 30 ml
  • 🌿 Przyprawy
  • Allspice 3 g
  • Bay leaf 10 szt.
  • Black pepper (ground) 2 szczypty
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • 12% cream 100 g
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~21.33 PLN (3.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Check the herring fillets: if they have skin, you can leave it on or remove it. Place the fillets in a large bowl and rinse under cold running water to remove excess salt and any scales. Then, cover the fillets with cold water so that they are completely submerged. Set aside to soak for 1.5-2 hours in the refrigerator, changing the water every 30-40 minutes. After soaking, pat the fillets dry with paper towels and cut them into pieces about 3-4 cm wide (for sandwich portions).

Ingredients: Salted herring (matias fillets)
Use a large glass or plastic bowl (not metal). If the fillets are very salty, soak them for up to 4 hours. Use a cutting board and a sharp knife. Common mistake: soaking for too short a time — the herring will be too salty; too long — they will lose flavor and texture.

Preparation of ingredients

2

Peel the onion and cut it into thin half-rings (about 3-4 mm). To make the onion less sharp, pour boiling water over it for 30 seconds, drain, and rinse with cold water or soak in cold water for 10 minutes, then drain. Peel the apple, remove the core, and cut it into small cubes (about 5 mm). Cut the pickled cucumber into small cubes similar in size to the apple. Prepare the allspice and bay leaves (have them ready before adding the sauce). Everything should be prepared within 15-20 minutes.

Ingredients: Onion, Apple (sour, e.g. gray renet), Pickled cucumber, Allspice, Bay leaf
Use a sharp knife for thinly slicing the onion and a cutting board with a groove for juices. A small bowl for the onion and a separate one for the apples/cucumbers will make the work easier. A common mistake: slices of onion that are too thick (they will be too overpowering) or leaving the skin on the apple (bitter).

Sauce

3

In a bowl, combine mustard (30 g), sugar (5 g), vinegar (30 ml), and oil (60 g). Whisk vigorously with a whisk or fork for 30-45 seconds until the ingredients form a uniform, slightly emulsified sauce. Season with pepper (2 g) and possibly a very small amount of salt (maximum 1-2 g) — remember that the herring is salted. Taste the sauce: it should be distinctly sour-mustardy, with a slight sweetness and a fatty texture from the oil.

Ingredients: Sarepska mustard, sugar, 10% spirit vinegar, Rapeseed oil, Black pepper (ground), Salt
Use a small ceramic or glass bowl and a hand whisk or fork. If the sauce separates, add a teaspoon of warm water and whisk again. A common mistake: adding too much salt to the sauce.

Mixing and marinating

4

In a wide, flat jar or glass container, layer the ingredients: first pieces of herring, then some onion, a bit of apple and cucumber. After every third layer, pour in 1/3 of the prepared sauce, spreading it evenly with a spoon. Place allspice and bay leaf between the layers (distribute evenly). Repeat until all ingredients are used up, finishing with a layer of onion and a little sauce on top. Seal tightly and place in the refrigerator for at least 4 hours, preferably overnight (8-12 hours) — during this time the flavors will meld. Before serving, drain excess liquid if there is too much.

Ingredients: Salted herring (matias fillets), Onion, Apple (sour, e.g. gray renet), Pickled cucumber, Allspice, Bay leaf, Sarepska mustard, sugar, Rapeseed oil, 10% spirit vinegar, Black pepper (ground), Salt
Use a glass jar or ceramic container (metal may react with vinegar). A wooden or silicone spoon for spreading the sauce. A key mistake: too short marinating time — the herring will be lacking in flavor; packing layers too tightly causes uneven marination.

Serving

5

Take the dish out of the refrigerator about 20-30 minutes before serving, so the flavors can warm up a bit — too cold suppresses the aromas. Serve on a flat platter or in small bowls, optionally garnishing with chopped dill (15 g) and a small portion of sour cream (100 g) on the side for those who want it. For serving: arrange the herring so that each portion has onion, a piece of apple, and cucumber.

Ingredients: Fresh dill, 12% cream
Use a flat, white platter or a clear dish to showcase the layers. A small spoon for cream and tongs for serving will make portioning easier. A common mistake: serving straight from the fridge without letting it warm up for a moment — the flavor is flatter.

Final tips

6

If the sauce is too sour after a night of marinating, add a little sugar and oil, mix, and let it sit for 30 minutes. If you prefer a milder taste, mix part of the portion with 12% cream (about 1 tablespoon per serving) before serving. Store in the refrigerator for a maximum of 3-4 days.

Ingredients: sugar, Rapeseed oil, 12% cream
Tools: a small bowl for adjusting the sauce. Avoid adding raw water to the jar — it will dilute the flavor. Common mistake: prolonged storage (>4 days) — the herring will lose freshness.

Fun Fact

💡

Herring was one of the staple products in the Baltic regions and Pomerania, and 'in Kashubian style' means adding local accents — sour apple and pickled cucumbers, which highlight the saltiness of the fish.

Best for

Wigilia świąteczne przyjęcia przekąski na stół gospodarski

Tips

🍽️ Serving

Serve the herring slightly warmed (20-30 minutes out of the fridge), with dark rye bread or potatoes. For guests, offer small bowls of sour cream and extra dill so everyone can adjust the flavor to their liking.

🥡 Storage

Store in a tightly sealed glass container in the refrigerator for 3-4 days. Do not freeze the prepared herring, as it will change the texture. Before serving, take it out for 20-30 minutes to allow the flavors to develop.

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