Śledzie

Background

Śledzie is the Polish name for cured or marinated herring, a classic of the Baltic table and a centerpiece of countless family gatherings. Its roots stretch through fasting traditions, merchant trade routes, and home preservation methods that long predate refrigeration. The dish’s appeal lies in the balance of briny fish, gentle acidity, and aromatic warmth, presented in multiple styles that can suit everyday meals or holiday spreads.

Ingredients

Core

• 600 g skin-on herring fillets, boned
• Plenty of cold water for soaking

Aromatic marinade and base

• 200 ml vinegar
• 200 ml water
• 2 tbsp sugar
• 3 pieces bay-leaf
• 6 berries allspice
• 1 tsp cracked black-pepper
• 2 medium onion, thinly sliced
• 4 tbsp olive oil

Sour-cream style

• 200 g sour-cream
• 1 tart apple, small dice
• 1 tsp mustard
• 1 tbsp lemon-juice
• 2 tbsp chopped dill
• Pinch of black-pepper

Mustard style

• 2 tbsp mustard
• 3 tbsp olive oil
• 1 tsp sugar
• 1 tbsp vinegar
• 1 tbsp lemon-juice
• Pinch of black-pepper

Serving

• Warm boiled potato
• Slices of rye-bread
• Extra chopped dill

Preparation

Desalt and prime the fish

1. Rinse the herring under cold water, then soak in fresh water for 2 hours, changing the water once midway.
2. Pat the herring dry, remove any remaining bones, and cut into bite-size pieces.

Cook and cool the aromatic marinade

1. In a small saucepan, combine vinegar, water, and sugar. Add bay-leaf, allspice, and black-pepper. Bring just to a gentle simmer for 5 minutes, then set aside to cool completely.
2. Toss the sliced onion with about half of the cooled mixture to soften for 15 minutes, then drain well.

Oil and onion version

1. In a clean jar or crock, layer pieces of herring with the marinated onion. Moisten with a few spoonfuls of the cooled vinegar mixture, then pour in enough olive oil to lightly coat.
2. Cover and refrigerate for at least 12 hours so the flavors integrate.

Sour-cream version

1. In a bowl, whisk sour-cream with mustard, lemon-juice, a spoon of the cooled vinegar mixture, and black-pepper. Fold in diced apple and chopped dill.
2. Add the pieces of herring and a handful of marinated onion, coat gently, cover, and chill for 12 hours.

Mustard version

1. Whisk mustard with olive oil, vinegar, lemon-juice, sugar, and a pinch of black-pepper.
2. Toss the herring and a portion of the softened onion in the sauce, then cover and chill for 12 hours.

How to enjoy

Serve any version well-chilled with warm boiled potato, slices of rye-bread, and a final sprinkle of dill. For brightness at the table, add a small splash of lemon-juice just before eating.

Short on time? Let the assembled version sit at cool room temperature for 30 minutes to jump-start the melding of flavors, then refrigerate; the result will be milder than after a full 12 hours yet still satisfying.

Tips

• If the herring remains very briny after the initial soak, extend by another 30 minutes in fresh water.
• Use enough olive oil to coat the herring without drowning the balance of vinegar and aromatics.
• Right before serving, refresh with extra chopped dill or a few spoonfuls of diced apple for contrast.