Herring with Sun‑Dried Tomatoes and Onions Recipe
Herring with sun‑dried tomatoes and onions is a Central European take on Italian antipasti, based on familiar Polish matjes herring. Salty, springy herring contrasts here with soft strips of tomatoes, glossy onions and an herby, garlicky marinade based on the tomato oil. This version uses the ready‑made oil from the jar, so you get very deep flavor with minimal work in the kitchen.
This is a twist on classic Polish herring in oil, inspired by Italian antipasti with sun‑dried tomatoes. It works both on the Christmas Eve table and alongside a glass of wine instead of typical olives.
It combines the flavor of herring known from Polish holidays with the feel of Italian wine‑bar snacks. Instead of a heavy, onion‑only marinade, it has the aroma of sun‑dried tomatoes, garlic and fresh parsley. Thanks to this, it suits both a traditional supper and a cheese and bread board.
Why this version works
- It uses the oil from the tomato jar, so there’s no need to build a separate herb dressing.
- Briefly scalding or acidifying the onions softens their sharpness while keeping a slight crunch.
- Chilling for a full day lets the herring soak up the tomato aroma and rounds out the saltiness.
- Layering ensures that every bite includes herring, tomato and onion.
Chef's tips
Before final seasoning, always taste a piece of herring together with onion and tomato – the dressing alone may seem too sour or too oily, but the whole bite should be balanced. It’s easy to overdo the vinegar: if after chilling the flavor is too sharp, add a tablespoon of neutral oil and fresh parsley until the dressing tastes rounder. If after a night in the fridge everything feels heavy, add a little lemon juice – the oil should then taste fresh rather than “heavy.”
How to serve
Serve as an appetizer on a festive or party table, in a small bowl with toothpicks next to dark bread or baguette for dipping in the oil. They also work very well on small crostini, sprinkled with extra parsley or chopped olives. They pair nicely with a shot of dry vodka, white wine or light prosecco.
Watch out for
- Don’t cut short the soaking of salted herring – overly salty fish will overpower the tomatoes and acidity.
- Don’t leave pieces sticking out above the oil, as they will spoil and dry out faster.
- Don’t add salt “blindly” – herring and sun‑dried tomatoes are naturally salty.
Substitutions
- Instead of vinegar, use lemon juice if you prefer a milder, fresher acidity.
- You can replace parsley with finely chopped chives or basil.
- Replace part of the tomato oil with mild olive oil if the jar oil is very intense.
Ingredients
- herring fillets a'la matjes in oil or salted - 400 g
- sun‑dried tomatoes in oil - 8 piece
- onion red or white - 1 piece
- oil from the sun‑dried tomatoes - 3 tablespoons
- oil rapeseed or sunflower - 2 tablespoons
- vinegar wine or apple cider - 1 tablespoon
- parsley - 2 tablespoons
- garlic - 1 clove
- pepper black, freshly ground
Preparation
- If using salted herring, rinse under cold water, cover with fresh water and soak for 1–2 hours, changing the water every 30 minutes. Taste a piece from the edge – it should be distinctly salty but not burning on the tongue.
- Pat the soaked or oil‑packed herring very dry with paper towels. Cut into strips about 2 cm wide and leave on a plate for 5–10 minutes so the surface can dry slightly – the pieces should not be wet or slick with water.
- Remove the sun‑dried tomatoes from their oil, draining well and reserving the oil. Cut into thin strips; good tomatoes are flexible and soft, without hard, dry edges.
- Peel the onion and slice into very thin feathers. Pour boiling water over for 5 minutes or mix with 1 tablespoon lemon juice, then drain and cool – the slices should soften slightly, become glassy and translucent and lose their harsh smell.
- In a small bowl, mix 3 tablespoons tomato oil, 2 tablespoons neutral oil, the finely chopped garlic, vinegar and freshly ground pepper. The dressing should be bold, slightly sour and aromatic; if it seems flat, add a pinch more pepper, if too heavy – a few drops of vinegar.
- Finely chop the parsley. In a glass dish or jar, layer the herring, onions and sun‑dried tomatoes, lightly sprinkling each layer with parsley – you should see green flecks between the pieces.
- Pour over the prepared marinade, gently shaking the dish so the oil seeps between the herring and onions. If any piece sticks out above the surface, top up with a little neutral oil until all ingredients are completely covered.
- Cover the dish with foil or close the jar and refrigerate for at least 12 hours, preferably a full day. After this time the herring will turn slightly matte, the onions will lose their sharpness, and the oil will become thicker, intensely tomato‑flavored and lightly red.
- Before serving, gently stir so the dressing again coats the herring and vegetables evenly. Serve well chilled with dark bread, making sure to scoop up some of the aromatic oil from the bottom of the dish.
Storage
Store the herring in the fridge for up to 5 days, fully covered with oil. The flavor deepens from day to day and the onions become softer and milder; always stir before serving.
When I make these herring “off duty”, I throw in a handful of green olives and some capers – then all you need is a baguette and you have a dinner that feels like a small wine bar snack.
