Herring in Oil with Onion and Allspice Recipe
Herring in oil with onion is one of the most classic Polish snacks for holidays and home gatherings. Simple but full of flavour – slightly salty fillets, gently marinated onion and the aroma of bay leaf and allspice. This dish tastes great with a slice of dark bread and a dill pickle.
Herring in oil with onion and allspice is one of the most recognisable Polish appetisers, without which it’s hard to imagine the Christmas Eve table or the traditional pre-Lent “śledzik” gathering. The combination of salty, firm fillets with gently marinated onion, bay leaf and allspice gives a deep, savoury flavour with a distinct warm, spicy note. It’s a dish that perfectly combines tradition with practicality – you can prepare it in advance, and with each passing day it becomes more aromatic.
Chef's tips
Be sure to soak the herring thoroughly in cold water or milk, changing the liquid 1–2 times, until they reach the level of saltiness you like – overly salty fillets will dominate the whole marinade. If you don’t like sharp onion, pour boiling water over it briefly or lightly sauté it for a moment, while keeping some crunch. You’ll get the best flavour if the herring rests in the fridge for at least 24 hours; gently shake the jar or container from time to time so the spices distribute evenly.
How to serve
Serve well chilled, with thick slices of wholemeal or rye bread and dill pickles – this set works perfectly both on the holiday table and at autumn and winter house parties. As a drink, a shot of well-chilled vodka is the classic choice, but homemade dried-fruit compote or water with lemon is just as good, especially for drivers. It’s also a convenient snack for a buffet-style party – you can serve the herring in small bowls with cocktail sticks so everyone can help themselves without dirtying plates.
Ingredients
- płaty śledziowe a'la matjas - 400 g
- cebula - 2 szt
- olej rzepakowy lub słonecznikowy - 200 ml
- liść laurowy - 3 szt
- ziele angielskie - 6 szt
- pieprz czarny w ziarnach - 8 szt
- ocet spirytusowy 10% - 1 łyżka
- cukier - 1 łyżeczka
- woda - 50 ml
Preparation
- Rinse the herring fillets under cold running water to wash off the excess salt. Then place them in a bowl with cold water and soak for 1–2 hours, changing the water about every 30 minutes. The longer you soak, the less salty the herring will be.
- After soaking, pat the herring dry with paper towels. Cut into pieces about 2–3 cm wide.
- Peel the onions and slice them into thin feathers (thin slices).
- Pour 50 ml of water into a small saucepan, add the vinegar and sugar. Heat, stirring, until the sugar dissolves, but do not bring to a boil. Remove from the heat and set aside to cool slightly.
- Transfer the sliced onion to a bowl, pour over the warm (not hot) water with vinegar and sugar, mix and leave for 10–15 minutes. This will make the onion milder in flavour.
- Lightly crush the bay leaves, allspice and peppercorns in a mortar or with a spoon so they release more aroma.
- In a clean jar or glass dish, layer the pieces of herring and the onion drained from the marinade, sprinkling each layer with a little of the spices (bay leaf, allspice, peppercorns).
- Finally, pour over the oil so that the herring and onion are completely covered. If needed, add a little more oil.
- Cover the jar or dish and place in the fridge for at least 12 hours, preferably for a full day, so the flavours can meld.
- Serve the chilled herring with onion, drizzling with a little of the flavoured oil from the jar.
Storage
Store the herring in a tightly closed jar in the fridge, making sure the pieces are fully covered with oil. They will keep for about 5–7 days and the flavour will deepen over time. Always use a clean fork or spoon to take portions out of the jar.
