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Herring in Cream

Christmas Eve Dinner Snacks 720 min Easy 14 wyświetleń ~23.74 PLN - (0)
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Description

Traditional Polish herring in cream is a classic Christmas snack — delicate herring fillets (preferably matjas) served in a creamy, slightly spicy sour cream sauce with onions and a hint of mustard. The dish has a contrast of flavors: salty, fatty herring balanced by the acidity of vinegar and lemon, and the sweetness of onion (or optional apple). It looks impressive on a platter — creamy strands of sour cream and thin half-moons of onion, garnished with dill or chives. Serve with dark bread or boiled potatoes; it works well as an appetizer for Christmas Eve or cold buffets. The recipe includes detailed instructions for preparation, draining, and storage, so even beginners can achieve the perfect balance of flavors.

Składniki (11)

Servings:
6
  • Salted herring (matjas) - fillets 500 g
  • Sour cream 18% 200 g
  • Onion 2 szt.
  • Apple cider vinegar 30 ml
  • sugar 10 g
  • Good mild-spicy mustard 1 łyżka
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Apple (optional) 1 szt.
  • Chives (optional) 1 pęczek
💰 Szacowany koszt dania: ~23.74 PLN (3.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Check the herring fillets: if they are in oil, drain it and rinse briefly under cold running water. If they are salted (matjas), place the fillets in a large bowl and cover them completely with cold water. Put the bowl in the refrigerator for 1–3 hours, changing the water every 30–60 minutes. After 1 hour, taste a small piece; if it is still too salty, continue soaking. If you want to speed up the sweetening process, you can replace the water with milk and soak for 30–60 minutes — milk softens the salt and adds creaminess.

Ingredients: Salted herring (matjas) - fillets
Use a large ceramic or glass bowl (not metal). To check the saltiness, use a small piece of the fillet and taste it — the herring should be distinctly flavored but not overly salty. Do not soak for longer than 6 hours, as the fish will become bland.

Preparing the onion

2

Peel the onions and cut them in half lengthwise, then slice them into very thin half-moons (about 2-3 mm). Place the sliced onion in a bowl, add apple cider vinegar (30 g) and sugar (10 g). Mix with a spoon to ensure the vinegar and sugar evenly coat the onion. Set aside in the refrigerator for 15-20 minutes — the onion will become less sharp and slightly sweet. After 15 minutes, drain the onion if it is very sour, reserving some of the liquid for the sauce to taste.

Ingredients: Onion, Apple cider vinegar, sugar
Use a sharp knife for thinly slicing the onion and a stable cutting board. For mixing, use a small bowl and a spoon or fork. If you don't like a sour taste, shorten the marinating time to 10 minutes.

Preparation of the cream sauce

3

In a medium bowl, pour in the sour cream (200 g). Add the mustard (15 g) and lemon juice (15 g). Mix thoroughly by hand with a whisk or fork until a smooth, uniform sauce forms. Add 1–2 pinches of freshly ground pepper (2 g) and optionally 1 pinch of salt (1 g) — remember, herring is salty, so add salt cautiously. Taste the sauce and if necessary, add a bit of the onion brine (but little by little) if you want to increase the acidity.

Ingredients: Sour cream 18%, Good mild-spicy mustard, Lemon juice, Ground black pepper, Salt
Use a stainless steel or glass bowl and a small whisk. Whisk vigorously for 20–30 seconds until the sauce is smooth. If you want a lighter sauce, you can use half cream and half natural yogurt.

Preparing the apple (optional)

4

If you are using an apple (150 g), wash it, peel it (optional), and cut it into small cubes of 5×5 mm or into thin sticks. Adding the apple will add crunch and a delicate sweet-sour note.

Ingredients: Apple (optional)
Use a sharp knife and a small cutting board. Small pieces blend better with the texture of the herring. Additionally, you can add an apple to enhance the flavor/texture.

Slicing and assembling

5

Remove the drained herring fillets onto a cutting board and dry with a paper towel. Cut the fillets into strips about 2–3 cm wide (cut lengthwise or crosswise according to preference). In a large bowl, place the cut herring and add the drained pickled onion and the chopped apple (if using). Pour in the prepared sour cream sauce and gently mix with a wooden spoon so that the pieces of fish do not break apart — mix by increasing the motion from bottom to top for 30–45 seconds, until all the ingredients are evenly coated.

Ingredients: Salted herring (matjas) - fillets, Onion, Lemon juice, Sour cream 18%, Good mild-spicy mustard, Apple (optional)
Use a sharp spatula or fish knife and a large, wide mixing bowl. Stir gently: herring breaks apart easily, so avoid quick, vigorous movements.

Flavor maturation

6

Transfer the mixed herring to a sealed baking dish or glass container and cover. Place in the refrigerator for at least 4 hours, preferably for 12 hours (overnight) — this will allow the ingredients to meld and the flavors to harmonize. After 4 hours, taste and adjust seasoning with a little extra lemon juice, pepper, or sugar if needed.

Ingredients: Salted herring (matjas) - fillets, Sour cream 18%, Onion, Apple (optional)
Use a container with a lid or cover the bowl with plastic wrap. Do not keep at room temperature for longer than 1 hour. The best flavor is achieved after a night in the fridge.

Serving

7

Take the herring out of the fridge 10–15 minutes before serving, so the sauce warms up slightly (it should be cool, but not icy). Transfer to a serving platter, sprinkle with finely chopped chives (30 g) or gently decorate with dill leaves. Serve with slices of rye bread, a roll, or boiled potatoes in their skins.

Ingredients: Salted herring (matjas) - fillets, Chives (optional)
Use a large white porcelain platter to make the color contrast clear. Additionally, you can add chives to enhance the flavor/texture.

Storage and reheating

8

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, gently mix and check the taste — if the sauce has thickened, you can add a bit of cream or yogurt to thin it out. Do not freeze herring in cream sauce (it will change the texture and flavors).

Ingredients: Sour cream 18%
Cool quickly and do not keep outside the fridge for longer than an hour at a party. To refresh, use 1–2 tablespoons of natural yogurt.

Fun Fact

💡

Herring in sour cream is a dish known in Poland since the 19th century; at a time when salted fish were a staple of preservation, combining them with sour cream and onion helped balance the saltiness and add a creamy texture. In the countryside, herring in sour cream was often served with potatoes as a hearty, everyday meal.

Best for

Wigilia Świąteczne przyjęcia Imprezy z zimnymi przekąskami

Tips

🍽️ Serving

Serve well chilled as an appetizer. They pair wonderfully with dark, whole grain bread, sourdough, or boiled potatoes. Serve with a slice of lemon on the side — let guests season to their liking. For a contrast in texture, add finely chopped apple or toasted sunflower seeds sprinkled just before serving.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Do not freeze, as the cream separates and loses its texture after thawing. If the sauce thickens, refresh it with 1–2 tablespoons of natural yogurt or cream.

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