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.
These herring in oil are one of the pillars of Polish winter tables: from Christmas Eve to home parties with vodka and snacks. In many homes they’re prepared in advance, because each day the flavors deepen and meld.
This version of herring is classic yet carefully fine‑tuned: tasty straight away, without long soaking or harsh vinegar. The gently acidified onion means that even people who usually avoid raw onion are happy to reach for it. As the days go by, the oil absorbs so much of the spice aroma that it becomes a delicious accompaniment to bread in its own right.
Dlaczego ta wersja działa
- Controlled soaking lets you adjust the saltiness without losing the firm texture of the fillets.
- Briefly marinating the onion in a warm pickling liquid softens its sharpness while keeping a slight crunch.
- Crushed rather than ground spices release their aroma into the oil without overwhelming the fish with bitterness.
- Layering with the onion on top protects the herring from drying out where it touches the sides of the container.
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.
Na co uważać
- Do not use boiling pickling liquid on the onions – they will turn soft, harsh and lose their freshness.
- Do not put wet herring into the jar – the water will dilute the oil and shorten the shelf life of the dish.
- If the pieces are not completely covered with oil, the top layers may dry out and darken.
Zamienniki
- You can replace part of the rapeseed oil with a mild olive oil, avoiding very bitter varieties.
- Instead of spirit vinegar, use apple cider vinegar, increasing the amount to about 1.5 tablespoons.
- You can substitute regular herring fillets for matjes fillets, shortening the soaking time.
Ingredients
- herring fillets a'la matjes - 400 g
- onion - 2 pcs
- oil rapeseed or sunflower - 200 ml
- bay leaf - 3 pcs
- allspice berries - 6 pcs
- pepper black, whole - 8 pcs
- vinegar 10% spirit vinegar - 1 tbsp
- sugar - 1 tsp
- water - 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.
I usually prepare these herrings two days before Christmas Eve, in a large jar that then lands on the coldest shelf of the fridge next to the gingerbread dough. I always set aside a small container “for later”, because I know they disappear first during our family carol-singing at the table.
