Entree: Poland – Pomerania – Kaszubski Śledź (Kashubian-style marinated herring in a spiced vinegar-onion dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 12 hrs

Total 12 hrs 15 min

Ingredients

- 8 salted herring fillets, approx. 1 lb (454 g)
- 2–3 cups (480–720 ml) cold water for soaking
- 1 cup (240 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 2 tbsp (30 g) granulated sugar
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 bay leaves
- 1 tsp (5 ml) whole allspice berries
- 1 tsp (5 ml) whole mustard seeds
- 1/2 tsp (2.5 ml) whole black peppercorns
- 1/4 cup (60 ml) vegetable oil or rapeseed oil
- 2 tbsp (8 g) fresh dill, chopped
- Salt to taste (if needed after soaking)

Instructions

1. Rinse the salted herring fillets under cold running water and soak in 2–3 cups (480–720 ml) cold water for 1–2 hours, changing the water once or twice to remove excess salt; shorter soak for less salty fillets. Pat dry and cut each fillet into bite-size pieces.
2. In a small saucepan combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tbsp (30 g) sugar, 2 bay leaves, 1 tsp (5 ml) allspice, 1 tsp (5 ml) mustard seeds, and 1/2 tsp (2.5 ml) peppercorns. Bring to a gentle boil, stirring until sugar dissolves, then remove from heat and let cool to room temperature.
3. In a nonreactive container layer the drained herring pieces and sliced onion. Pour the cooled vinegar-spice pickling liquid over the fish and onions so they are fully submerged. Cover and refrigerate at least 12–24 hours for flavors to develop.
4. Before serving, drain slightly, stir in 1/4 cup (60 ml) vegetable oil and 2 tbsp (8 g) chopped fresh dill. Adjust salt if needed. Serve chilled or at cool room temperature with boiled potatoes or rye bread.