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Herring in oil with onion (classic for Christmas Eve) - photo 1
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Herring in oil with onion (classic for Christmas Eve)

Christmas Eve Dinner Appetizers 90 min Easy 14 wyświetleń ~17.92 PLN - (0)
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Description

Classic herring in oil with onions is a traditional Christmas appetizer in Polish cuisine — aromatic, slightly salty herring fillets layered with thin rings of onion and drenched in fragrant oil with spices. The dish has a contrasting flavor: the rich and smooth oil softens the saltiness of the fish, while the fresh onion adds sharpness and crunch. It is served chilled, most often with dark bread (rye bread) or potatoes. Visually, the dish is appetizing: layers of pink-gray herring and light red onion covered with a golden surface of oil and an optional green accent of parsley. This appetizer is easy to prepare in advance — ideally a few hours or a day before serving, allowing the flavors to meld beautifully.

Składniki (10)

Servings:
6
  • Salted herring fillets (matjas) 600 g
  • Red onion 300 g
  • Rapeseed oil 150 g
  • 10% spirit vinegar 60 ml
  • Cold water 1000 ml
  • 🌿 Przyprawy
  • Bay leaf 10 szt.
  • Allspice 3 g
  • Black pepper (whole) 4 g
  • ✨ Opcjonalne
  • Lemon juice 30 ml
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~17.92 PLN (2.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Check the herring fillets. If they are in pieces and salted, lay them out on a board and inspect them — they should not have any slime or unpleasant odor. Place the fillets in a large bowl and cover them completely with cold water. Leave to soak in the refrigerator or in a cool place for 2 hours, changing the water every 30–40 minutes (at least 2 times). The goal is to wash out the excess salt. After 2 hours, taste a small piece — if it is still too salty, soak for another 30–60 minutes.

Ingredients: Salted herring fillets (matjas), Cold water
Use a large ceramic or glass bowl (not metal). For changing the water, use a strainer or kitchen gloves. If you prefer a milder flavor, soak in milk for 1 hour instead of water. If the herring is from a 'matjas' package and labeled as lightly salted, 1-2 changes of water may be sufficient.
2

Remove the fillets from the water and gently pat them dry with a paper towel. Place the fillets on a cutting board skin side down (if they have skin) and check for bones; if you find any larger bones, remove them with fish tweezers. Cut the fillets into pieces 2–3 cm wide (bite-sized), holding the fillet with one hand and slicing across with a sharp knife. If the fillets are very thin, you can leave them in larger pieces.

Ingredients: Salted herring fillets (matjas)
Use a sharp knife and a cutting board (plastic or wooden). Keep your fingers away from the blade. If you don't have tweezers, use a small kitchen needle to remove bones. The pieces should be firm, not crumbled.

Preparing the onion

3

Peel the onions. Cut each onion in half from top to bottom, then slice into thin half-moons (about 2-3 mm thick). If you don't like very sharp onions, after slicing, place the rings in a bowl of cold water for 5-10 minutes — they will lose some of their sharpness and become crisper. After that, drain the onions and gently pat them dry.

Ingredients: Red onion, Cold water
Use a sharp vegetable knife and a stable cutting board. A mandoline is useful for slicing, but for a beginner, use a knife, holding the end of the onion and making even motions.

Marinade

4

Prepare the marinade: in a separate bowl, combine rapeseed oil (150 g ≈ 10 tablespoons) and vinegar (60 g ≈ 4 tablespoons). Mix well with a fork or whisk for 30–60 seconds until a uniform emulsion forms. Add bay leaves, allspice, and whole peppercorns. If you want a fresher note, add 30 ml of lemon juice (optional).

Ingredients: Rapeseed oil, 10% spirit vinegar, Bay leaf, Allspice, Black pepper (whole), Lemon juice
Use an ungreased bowl (glass or metal). For mixing, use a fork or a small whisk. Do not heat the oil — the marinade should be cold or at room temperature.

Assembly

5

Choose a tight jar or container with a lid (capacity of about 1–1.5 liters). Place a thin layer of onion at the bottom, then arrange a layer of chopped herring, pressing down lightly. On top of the herring, place more onion and repeat the layers until all ingredients are used. Between the layers, add 1 bay leaf and 1 allspice berry, if available. Once all layers are arranged, pour the prepared marinade over everything so that the oil and vinegar completely cover the herring and onion — it is important that the products are submerged (about 1–2 cm of oil above the last layer). Seal the jar tightly.

Ingredients: Salted herring fillets (matjas), Red onion, Rapeseed oil, Bay leaf, Allspice, Black pepper (whole)
The best is a rectangular or round glass bowl with a lid or a jar with a wide opening. Use a spoon to layer and make sure there are no air bubbles. If there is not enough oil, add an extra tablespoon or two.

Cooling and flavor melding

6

Place the jar in the refrigerator. Wait at least 12 hours, preferably 24–48 hours — this allows the flavors to meld and the herring to achieve the optimal texture. The marinade can stay in the refrigerator for up to 5 days, but the best taste is within the first 2–3 days. If you plan to serve it for Christmas Eve, prepare the herring the day before.

Ingredients: Salted herring fillets (matjas), Rapeseed oil, 10% spirit vinegar, Bay leaf, Allspice
Cooling is a passive process — do not uncover the jar every day (unnecessary aeration). If you are using glass, write the preparation date on the lid. Do not keep for more than 5 days for taste and safety reasons.

Serving

7

Before serving, take the jar out of the fridge for 15–20 minutes so the herring is not very cold — the flavors will be more pronounced. Transfer the herring to a platter or small plates, drizzle gently with lemon juice (if using), and garnish with chopped parsley (optional). Serve with dark bread, boiled potatoes, or as part of a festive table with other appetizers.

Ingredients: Salted herring fillets (matjas), Parsley, Lemon juice
Use a flat platter, arrange the layers aesthetically. If the marinade has separated (oil on top), gently mix with a spoon before serving. You can also add lemon juice or fresh parsley for flavor and color.

Fun Fact

💡

Herring is one of the longest-used fish in Northern European cuisine — pickling and salting were once the main methods of extending shelf life. In Poland, herring is an inseparable part of Christmas Eve and has many regional variations.

Best for

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Tips

🍽️ Serving

Serve chilled as an appetizer. Take out 15–20 minutes before serving to let the flavors develop. They pair wonderfully with rye bread, butter, boiled potatoes in their skins, and pickles. On the festive table, set out several different variations of herring (e.g., with raisins, with curry) for variety.

🥡 Storage

Store in a sealed jar in the refrigerator for up to 5 days. Do not freeze prepared herring in oil. If the marinade starts to smell off or changes color, do not consume. You can extend the shelf life by keeping the herring completely submerged in oil and using clean spoons for serving.

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