Recipe byThe ZestyPlate Kitchen
Traditional Polish herrings soaked, then marinated in oil with onion, allspice and bay; served with onion, lemon and dill.
Åšledzie w oleju is marinated herring in oil with onion and spices, a fixture on Polish festive tables at Christmas and Easter. Soaking and then marinating turns the salted fish silky and savoury, mellowing the sharpness. With rye bread and something cold to drink, it is a quietly addictive classic.
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Prep 15 min
Total 15 min
Easy
Scale:
- 8 Herring
- 1 sliced Onion
- 1/2 cup Olive Oil
- 1 tsp Allspice
- 1 tsp Pepper
- 1 Bay Leaf
Preparation
- Soak the herring in cold water for at least 1 hour. If it is very salty, repeat the soak, changing the water each time.
- Drain it well and cut the herring into bite-size pieces.
- Pack the pieces into a jar large enough to hold them, cover with the oil, allspice, peppercorns and bay leaf, then seal the jar.
- Keep in the fridge for 2 to 3 days before eating. It will hold in the fridge for up to 2 weeks.
- Serve with finely chopped or sliced onion, lemon, and parsley or dill.
Tips from the ZestyPlate Kitchen
- Soak the herring properly to draw out the salt, swapping the water if the fish is very salty.
- Choose a good oil; it carries much of the flavour here.
- Give it a few days in the fridge to marinate before you eat it.
- Pile on plenty of raw onion, with lemon and fresh dill or parsley to serve.
Frequently Asked Questions
Salted herring is packed in a lot of salt to preserve it, so soaking pulls out the excess and softens the flesh before marinating.
Once it is marinating in oil in the fridge, it holds up to two weeks, and the flavour only gets better with time.
Rye bread, boiled potatoes, raw onion and a scatter of fresh herbs, usually as part of a spread.
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