Herring in Cream with Pickled Cucumber Recipe
Herring in cream with pickled cucumber is a classic Polish appetizer, especially popular in winter and on holiday tables. In this version salty herring is combined with crunchy pickled cucumber, apple and a light cream‑and‑yogurt sauce, so the dish is flavorful but not heavy.
This is one of the most recognizable dishes of Polish holiday and name‑day feasts, often appearing alongside herring in oil and in vinegar. The combination of herring, cream and pickled cucumbers reflects the character of northern Polish cuisine.
These herrings taste like from a family table but have a lighter, more balanced sauce. Thanks to the addition of yogurt and apple, the dish works well for long feasts without becoming overwhelming. It’s just as good as an appetizer as it is a quick supper with a slice of bread.
Why this version works
- The combination of cream and yogurt gives a creamy yet lighter sauce that doesn’t feel heavy after a few bites.
- Soaking the herring in water or milk lets you adjust the saltiness exactly to your taste.
- Apple, cucumber and onion cut into a small dice distribute flavor evenly in every portion.
- Dill adds freshness and ties together the fish, dairy sauce and pickles.
Chef's tips
If you make the herring a day or two in advance, add the dill only a few hours before serving – it will keep its color and aroma., The most common mistake is using too much cucumber and its brine, which makes the sauce thin and too sour. The ideal consistency is when the sauce coats the fish pieces in a thin layer and doesn’t pool on the bottom., In winter I often make a double batch and pack some into small jars as a work lunch – all you need is a slice of rye bread. Once I forgot to soak the herring and since then I always set a timer for the soaking time.
How to serve
Serve the herring with sourdough dark bread freshly spread with butter, or with small rye croutons., They nicely round out a board of Polish snacks: eggs in mayonnaise, chicken aspic, roasted meats and vegetable salad., For more informal gatherings, portion into small jars, topping each with a little dill.
Watch out for
- Do not shorten the soaking time for very salty fillets – overly salty herring will dominate the sauce.
- The herring and cucumbers must be well drained, otherwise the sauce will become watery.
- Do not salt the sauce before tasting the finished mixture – the herring and cucumbers bring in a lot of salt.
Substitutions
- You can replace part of the cream with extra yogurt if you prefer a lighter version.
- Pickled cucumbers can be swapped for lightly fermented cucumbers; then add a pinch more pepper and a little lemon juice.
- Instead of dill, use finely chopped chives if you want a milder, more onion‑like aroma.
Ingredients
- herring fillets a la matjes in oil or salted - 400 g
- onion - 1 piece
- pickled cucumber - 2 piece
- sour apple - 1 piece
- cream 18% thick - 200 g
- yogurt natural - 100 g
- mild mustard - 1 teaspoon
- lemon juice - 1 tablespoon
- sugar - 0.5 teaspoon
- pepper black, ground
- fresh dill - 2 tablespoon
Preparation
- If using salted herring, rinse under running water. Cover with cold water or milk for 1–2 hours, changing the liquid every 30–40 minutes, until a piece tasted from the edge is pleasantly salty rather than biting. Pat completely dry with paper towels.
- Cut the herring fillets into strips about 2 cm wide, across the grain so they are tender to eat. Remove any bones and thicker bits of skin so the pieces are even and easy to serve.
- Peel the onion and cut into thin feathers or a fine dice. To soften the sharpness, pour boiling water over it for 30 seconds, drain and cool – it should stay slightly crunchy but milder in taste and smell.
- Cut the pickled cucumbers into a small dice. Squeeze them thoroughly in your hands or in a sieve until they stop dripping vigorously – the cubes should be moist but not dripping, otherwise the sauce will become thin.
- Peel the apple, remove the core and cut into small cubes. Immediately toss with lemon juice, mixing so every piece is coated – the apple should stay light and firm, without dark spots.
- In a bowl mix the cream, yogurt, mustard, sugar and the remaining lemon juice. Add a generous pinch of freshly ground pepper. The sauce should be smooth, creamy, slightly sour and only gently sweet; if it’s too thick, add 1–2 tablespoons of yogurt.
- Add the chopped herring, onion, cucumbers and apple to the sauce. Gently mix with a wide spoon or spatula, lifting the ingredients from the bottom, until all the fish and vegetables are evenly coated but not torn.
- Add finely chopped dill and stir lightly. Transfer the herring to a glass container or bowl, cover and refrigerate for at least 1 hour, preferably overnight – the sauce will thicken noticeably and the onion aroma will mellow. Serve well chilled.
Storage
Store the herring in an airtight container in the fridge for up to 3 days. Over time the sauce thickens, the herring becomes milder, and the flavor of pickled cucumber and onion becomes more pronounced; always stir well before serving.
In winter I often make a double portion and put some into small jars as a work lunch – a slice of rye bread is all I need. Once I forgot to soak the herring and since then I always set an alarm for the soaking time.
