Polish Christmas Herring: Three Simple Recipes to Celebrate Tradition

Herring in Oil with Pickled Onions

INGREDIENTS:

• 8 herring fillets
• 1 large onion, thinly sliced
• 1/3 cup white vinegar
• 1/2 cup vegetable oil (like sunflower or canola)
• 2 bay leaves
• 10 whole peppercorns
• 4 allspice grains

INSTRUCTIONS:

1. Soak the herring fillets in cold water for at least 2–3 hours, changing the water occasionally to remove excess salt. Drain and pat dry.
2. Cut the herring into bite-sized pieces and place them in a bowl.
3. In a saucepan, blanch the sliced onions in vinegar for 1–2 minutes. Allow them to cool completely.
4. In a sterilized jar, layer the herring pieces and onions, adding bay leaves, peppercorns, and allspice grains between the layers.
5. Pour the vegetable oil over the herring and onions, ensuring everything is fully submerged.
6. Seal the jar tightly and refrigerate for at least 2–3 days before serving to allow the flavors to meld.

Herring in Sour Cream with Onion, Green Onion, and Dill

INGREDIENTS:

• 8 herring fillets
• 1 large onion, thinly sliced
• 1/4 cup green onion, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup sour cream (18% fat is ideal)
• 1 tablespoon lemon juice
• 1 apple, peeled and grated (optional, for added sweetness)
• Salt and pepper to taste

INSTRUCTIONS:

1. Soak the herring fillets in cold water for 2–3 hours, changing the water as needed to remove excess salt. Drain, pat dry, and slice into bite-sized pieces.
2. In a mixing bowl, combine sour cream, lemon juice, grated apple (if using), chopped green onion, and dill. Season with salt and pepper to taste.
3. Layer the herring pieces and thinly sliced onion in a serving dish. Pour the sour cream mixture over the layers, ensuring all the herring is well-coated.
4. Cover and refrigerate for a few hours or overnight to allow the flavors to meld.
5. Before serving, garnish with additional chopped dill or green onion if desired.

Herring with Prunes

INGREDIENTS:

• 8 herring fillets
• 3 medium onions
• 150 g (5.3 oz) California prunes
• 2 tablespoons tomato paste
• 1 1/2 teaspoons honey
• 3–4 tablespoons oil (for frying the onions)
• 1 teaspoon mustard seeds
• Black pepper, to taste
• Oil (to cover the herring in the jar)

INSTRUCTIONS:

1. Prepare the Herring and Prunes:
• Soak the herring fillets in cold water for 2–3 hours, changing the water periodically to remove excess salt. Drain and pat dry. Cut into 3–4 cm (1–1.5 inch) pieces.
• Dice the prunes. If the prunes are very dry, soak them in hot water for about 30 minutes, then drain and dice.
2. Cook the Onions and Mix Ingredients:
• Peel the onions and slice them into thin strips.
• Heat the oil in a pan and sauté the onions until softened and translucent.
• Add the honey, tomato paste, diced prunes, mustard seeds, and black pepper. Stir well and cook for 1–2 minutes. Remove from heat and let the mixture cool completely.
3. Assemble the Dish:
• In a clean jar, layer the ingredients alternately: a layer of the onion-prune mixture, followed by a layer of herring pieces, and repeat until the jar is full.
• Pour enough oil into the jar to completely cover the contents.
4. Refrigerate:
• Seal the jar tightly and refrigerate for 3 days to allow the flavors to meld.