Herring in cream with pickled cucumber Recipe
Herring in cream is a classic Polish appetizer, often served at holiday tables and home parties. In this version we add pickled cucumber, which gives a pleasant acidity and crunch. It’s a bit like a herring salad, but in a simpler, quicker form.
This version of herring in cream balances salty fish, tangy pickled cucumber and apple, and a smooth, slightly sweet-and-sour sauce. It’s quick to prepare yet looks and tastes festive, making it ideal for Christmas Eve, New Year’s Eve or any buffet table.
Chef's tips
Taste the herring after soaking – every brand has a different salt level, so adjust the soaking time accordingly. For the best texture, cut all the additions (onion, cucumber, apple) into similar-sized small cubes or thin strips so they mix evenly with the fish. Chill thoroughly before serving so the flavours can develop.
How to serve
Serve in a shallow dish, sprinkled with extra dill, alongside rye bread or pumpernickel. It also works well in small glasses or jars as individual portions for parties.
Ingredients
- herring fillets a la matjes in oil or salted if salted, they need soaking - 400 g
- onion medium - 1 piece
- pickled cucumber medium - 2 piece
- tart apple e.g. grey reinette or another firm variety - 1 piece
- sour cream - 200 g
- yogurt for a lighter sauce - 100 g
- mild mustard - 1 teaspoon
- lemon juice optional, for seasoning - 1 tablespoon
- sugar to taste - 0.5 teaspoon
- pepper to taste
- fresh dill chopped, optional - 2 tablespoon
Preparation
- If using salted herring, rinse the fillets under running water, then place them in a bowl of cold water for 1–2 hours, changing the water from time to time, until they are pleasantly salty. Pat them dry with paper towels.
- Cut the herring into strips about 2 cm wide.
- Peel the onion and slice it into thin feathers or dice finely. Dice the pickled cucumbers. Peel the apple, remove the core and dice it finely as well.
- In a bowl, mix the sour cream, yogurt, mustard, sugar and, if using, lemon juice. Season with pepper to taste. The sauce should be slightly sour and gently sweet.
- Add the chopped herring, onion, cucumbers and apple to the sauce. Mix gently so you don’t tear the pieces of fish.
- Sprinkle with chopped dill and gently mix again.
- Refrigerate the herring for at least 1 hour so the flavours can meld. Serve chilled.
Storage
Śledzie przechowuj w lodówce w szczelnym pojemniku do 3 dni. Z czasem smak będzie intensywniejszy. Nie zamrażaj, bo śmietana po rozmrożeniu się zwarzy.
