Śledź w śmietanie

Nutrition · per serving

Steps

1. 1

   If the herring tastes very salty, rinse the fillets briefly under cold water and pat dry well. Cut into bite-size pieces, about 2-3 cm. Thinly slice the onion, peel and finely dice the apple, crumble the bay leaf, and crush the allspice. Using pre-marinated or ready-to-eat herring keeps this beginner recipe within 10 minutes.

   200 g salted herring fillets, drained60 g small white onion, very thinly sliced80 g small tart apple, peeled and finely diced1 bay leaf, finely crumbled3 allspice berries, freshly crushed
2. 2

   In a bowl, stir the sour cream with the lemon juice, sugar, and black pepper until smooth. Taste: the dressing should be lightly tangy and just barely sweet, which balances the saltiness of the fish.

   120 g sour cream10 ml lemon juice5 g sugar1 g black pepper
3. 3

   Add the herring, onion, apple, crumbled bay leaf, and crushed allspice to the bowl. Fold gently until everything is evenly coated. Mix carefully so the herring stays in neat pieces and the apple does not turn mushy.

   200 g salted herring fillets, drained60 g small white onion, very thinly sliced80 g small tart apple, peeled and finely diced1 bay leaf, finely crumbled3 allspice berries, freshly crushed120 g sour cream10 ml lemon juice5 g sugar1 g black pepper
4. 4

   Transfer to a serving dish, scatter over the dill, and serve immediately. For the best flavor, a short chill improves it, but it is still very good right away.

   5 g fresh dill, chopped

Origin & History

Śledź w śmietanie is a traditional Polish cold herring dish, especially common on holiday tables, family suppers, and among the many preserved-fish dishes shaped by Poland’s Baltic trade and Catholic fasting traditions. Versions vary by region and household, but herring with onion, apple, and cream is one of the best-loved combinations.