Sledz w Oleju (Polish Herrings)
Alright, folks, let me tell you about my version of *Sledz w Oleju* (Polish Herrings). It's a dish that always brings back memories of my time in Poland, where I first fell in love with its flavors. So, first things first, soak those herring fillets in cold water for at least an hour. Trust me, I once skipped this step and ended up with a dish that was saltier than the sea - lesson learned! If your herring is still too salty after the first soak, don't panic, just give it another round with fresh water. Now, here's a little tip from me to you: before you slice up the herring, pop it in the freezer for about 15 minutes. This will make it much easier to cut into those perfect, bite-size pieces without it falling apart. Once you've got your herring all sliced up, layer it in a jar with some sliced onions, olive oil, allspice, peppercorns, and a bay leaf. Seal up that jar and let those flavors mingle for a day or two. The result? A mouthwatering appetizer that will transport you straight to Poland with every bite. Enjoy!
Ingredients
Nutrition
Directions
- 1
Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.
- 2
Drain thoroughly and slice herring into bite-size pieces.
- 3
Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.
- 4
Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.
- 5
Serve with finely chopped onion or onion slices, lemon, and parsley or dill.
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