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Herring Tartare

Christmas Eve Dinner Snacks 60 min Medium 13 wyświetleń ~23.58 PLN - (0)
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Description

Herring tartare is a classic, aromatic appetizer perfect for Christmas Eve — spicy, slightly sour, and creamy at the same time. Made from finely chopped salted herring fillets mixed with red onion, pickled cucumber, pieces of sour apple, mustard, oil, and sour cream. The dish has a contrast of textures: delicately soft herring, crunchy onion and cucumber, juicy apple, and creamy sauce. Serve chilled on light or dark slices of rye bread, on crackers, or in small portions as an appetizer. It looks aesthetically pleasing in a small bowl garnished with dill and capers. Herring provides valuable omega-3 fatty acids and protein, while the addition of onion and cucumber adds freshness — the perfect combination for the Christmas table.

Składniki (12)

Servings:
6
  • Salted herring - fillets 400 g
  • Red onion 150 g
  • Pickled cucumber 1.2 szt.
  • Sour apple (firm) 1 szt.
  • Dijon mustard 30 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • Sour cream 18% 100 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Capers 20 g
  • Fresh dill 1.5 pęczki
💰 Szacowany koszt dania: ~23.58 PLN (3.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the herring

1

Checking saltiness and soaking: Place the herring fillets on a board and taste a small piece (be careful, as it may be very salty). If they are very salty, transfer the fillets to a shallow dish and cover with cold milk or cold water. Leave for 30-60 minutes, changing the water/milk every 20-30 minutes. After soaking, drain and pat dry with a paper towel.

Ingredients: Salted herring - fillets
Use a flat bowl or rectangular dish; the milk will gently soften the taste and smell of the herring. If the fillets are moderately salty, 20-30 minutes will be enough. If they are still very salty after soaking, extend the process. Tool: bowl, paper towel.
2

Removing skin and bones: Place the dry fillet skin-side down. If you want, you can remove the skin: grab the edge of the skin with your fingers and pull at a slight angle. Check the fillet with your finger along the meat, feeling for any bones. Remove all bones with tweezers or your fingers. Then cut the fillets lengthwise and later crosswise into small cubes about 4–6 mm.

Ingredients: Salted herring - fillets
Use tweezers to remove the bones (kitchen tweezers or regular ones). If you don't have tweezers, use your fingers to take out the bones. Tools: sharp knife, cutting board, tweezers. Common mistake: leaving bones in the fillet — check several times.

Chopping ingredients

3

Prepare the vegetables and apple: Peel the onion and cut it in half. Place half of the onion flat side down on the cutting board and make vertical cuts about 3–4 mm apart, then horizontal cuts, and cutting across will give you a fine dice. Chop the pickled cucumber into small cubes of a similar size (3–4 mm). Wash the apple, if leaving the skin on, remove the core and cut it into small cubes. Preparation time: 6–10 minutes.

Ingredients: Red onion, Pickled cucumber, Sour apple (firm)
Use a sharp cocktail knife or chef's knife; to reduce tearing when cutting onions, chill them in the fridge for 15–20 minutes beforehand. The cutting board should have enough space for safe chopping.

Mixing the tartare

4

Combining the ingredients: In a large bowl, place the chopped herring fillets, finely chopped onion, cucumber, and apple. Add 30 g of mustard, 30 g of rapeseed oil, and 30 ml of lemon juice. Add 100 g of sour cream. Gently mix with a wooden spoon or silicone spatula until the ingredients are combined, but not turned into a uniform paste — we are looking for a structure with pieces. Stir for 2–3 minutes, checking the consistency.

Ingredients: Salted herring - fillets, Red onion, Pickled cucumber, Sour apple (firm), Dijon mustard, Rapeseed oil, Lemon juice, Sour cream 18%, Ground black pepper, Salt
Use a large, flat bowl (at least 2 liters) and a mixing spoon; avoid a blender — the tartare should have a chunky texture. A common mistake: mixing too vigorously, which will make the ingredients mushy.

Seasoning and flavor adjustment

5

Season the tartare with freshly ground pepper and (optionally) a minimal amount of salt — remember that the herring may already be salty. Mix thoroughly and taste. If the flavor is too intense with saltiness, add another 1–2 tablespoons of sour cream or a teaspoon of lemon juice. Time: 1–2 minutes.

Ingredients: Ground black pepper, Salt, Sour cream 18%, Lemon juice
Add salt and pepper gradually — it's better to season than to try to fix an oversalted dish later. Tool: tasting spoon.

Cooling

6

Chilling: Cover the bowl with plastic wrap and place it in the refrigerator for at least 20–30 minutes to allow the flavors to meld. After chilling, the texture should be smooth, and the aromas balanced.

Ingredients: Salted herring - fillets, Red onion, Pickled cucumber, Sour apple (firm), Dijon mustard, Sour cream 18%
Chilling is important — tartare tastes much better after the flavors have melded. If you prepare it in advance, you can keep it in the fridge for up to 24 hours. Do not freeze the finished tartare.

Serving

7

Serving: Transfer the tartare to a bowl or shape portions using a ring mold on the plates. Garnish with fresh dill and a few capers (if using). Serve with sliced dark rye bread, toasts, or crackers. Each portion is about 70–80 g of tartare.

Ingredients: Capers, Fresh dill
Use a nice bowl and fresh toppings — tartare looks great on the Christmas table. Additionally, you can serve lemon slices alongside.

Final tips

8

Check the seasoning once more just before serving — chilling may dull the flavor a bit. If the tartare is too sour, add 1 teaspoon of sugar or 1 tablespoon of cream. If it is too thick, season with 1 teaspoon of oil or a few drops of lemon juice. Time: 1–2 minutes.

Ingredients: Sour cream 18%, Rapeseed oil, Lemon juice
Always taste after each flavor adjustment. A common mistake: over-sweetening when trying to neutralize saltiness — it's better to add a bit of cream or potato to the portion than sugar.

Fun Fact

💡

Herring tartare is a variation of the more well-known meat tartare, popular in northern and central European countries. In Poland, herring tartare is often served during holiday and fasting meals, as it provides a lot of protein and omega-3 fats without using meat.

Best for

Wigilia Impreza świąteczna Przekąska na spotkanie towarzyskie

Tips

🍽️ Serving

Serve the tartare well chilled. Rye sourdough bread, thin toast rounds, or crispy crackers are the best accompaniments. For decoration, use fresh dill and a few capers, or a slice of lemon on the side. Serve in small portions (about 70–80 g) as an appetizer.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Before serving, mix again and possibly season with lemon juice. Do not freeze — the texture and flavor will deteriorate.

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