Herring in cream with apple and onion Recipe
Herring in cream is a classic Polish appetizer, often served on Christmas Eve, but also at parties and family gatherings. The sweet-and-sour sauce made from cream, apple and onion goes perfectly with the salty fish. It’s a bit like Scandinavian marinated herring, but in a creamier, distinctly Polish version.
This dish combines salty herring with a creamy, sweet-and-sour sauce, creating a perfectly balanced, traditional Polish appetizer that works both for festive tables and casual gatherings.
Chef's tips
Choose good-quality herring fillets and don’t rush the soaking step if they are very salty – it’s key to a balanced flavor. Letting the dish rest in the fridge overnight makes a big difference, as the onion softens and the sauce becomes more aromatic.
How to serve
Serve well chilled, in a shallow dish, sprinkled with fresh dill. Offer alongside rye bread or pumpernickel, boiled potatoes in their skins, and other cold appetizers such as pickles or cold cuts.
Ingredients
- herring fillets a la matias in oil or salted if using salted herring, they need to be soaked first - 400 g
- onion sliced into thin feathers - 1 piece
- tart apple peeled, coarsely grated - 1 piece
- cream - 200 g
- yogurt for a lighter sauce - 100 g
- lemon juice - 1 tablespoon
- sugar or honey - 1 teaspoon
- pepper to taste
- fresh dill chopped, optional - 1 tablespoon
Preparation
- If using salted herring, rinse them, cover with cold water and soak for 1–2 hours, changing the water from time to time. Taste a piece – if it is still very salty, soak longer.
- Pat the herring dry with paper towels and cut into pieces about 2–3 cm wide.
- Peel the onion and slice into thin feathers. To mellow its flavor, you can pour boiling water over it in a sieve and then immediately rinse with cold water.
- Peel the apple, remove the core and grate it on the coarse side of a grater.
- In a bowl, mix the cream, yogurt, lemon juice, sugar and pepper. Taste the sauce – it should be slightly sour and gently sweet. Adjust the seasoning if needed.
- Add the grated apple and onion to the sauce and mix.
- Add the herring pieces to the sauce and gently stir so as not to break up the fish.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight, so the flavors can meld.
- Before serving, sprinkle the herring with chopped dill.
Storage
Śledzie w śmietanie przechowuj w lodówce w szczelnym pojemniku do 3 dni. Z czasem smak będzie intensywniejszy.
