Polish
Śledź w śmietanie
Klasyczny polski śledź w gęstej, lekko kwaśnej śmietanie z cebulą i jabłkiem. Najlepszy po krótkim odpoczynku w lodówce, podany z gorącymi ziemniakami lub kromką żytniego chleba.
Watch it madePrzySmaki · 1:25
Ingredients
- salted matias-style herring fillets250g
- cold water or milk, for soakingas needed
- sour cream 18%150g
- small yellow onion1
- tart apple, such as Antonówka or Granny Smith1/2
- lemon juice or mild vinegar1 tsp
- sugar1/2 tsp
- freshly ground black pepper1/4 tsp
- fresh dill, chopped1 tbsp
Method
- Rinse the salted herring fillets, place them in a bowl, cover with cold water or milk, and soak for 1 to 2 hours, changing the liquid once if they are very salty.
- Drain the herring, pat dry with paper towels, and cut into 2 cm pieces on a slight angle.
- Peel the onion, slice it very thinly, place it in a sieve, and pour over boiling water to soften its sharpness, then drain well.
- Peel and core the apple, then cut it into small matchsticks or grate it coarsely.
- In a bowl, mix the sour cream with lemon juice or vinegar, sugar, black pepper, and chopped dill.
- Fold the herring, onion, and apple into the sour cream sauce until evenly coated.
- Cover and refrigerate for at least 1 hour, preferably 3 to 4 hours, so the flavours settle.
- Serve chilled, traditionally with hot boiled potatoes in their skins or rye bread.
Common questions
Can I substitute matias herring with another kind of herring or fish?
Yes. Use other salt herring fillets, but soak and taste carefully because salt levels vary. Avoid strongly smoked fish for this dish. If you only have very mild pickled herring, shorten soaking and reduce added acid.
How long should I soak the herring so it isn’t too salty?
Soak 1 to 2 hours in cold water or milk, then taste a small piece. If it still tastes very salty, change the liquid once and continue briefly. Drain well and pat dry before mixing.
What are the most common mistakes when making śledź w śmietanie?
Over-soaking is common and makes the herring bland and watery. Another mistake is skipping the onion scalding, which leaves it harsh. Also avoid mixing everything too early; the salad needs chilling time so the flavors blend.
How long does it keep in the fridge, and can I make it ahead?
It’s best made ahead: chill at least 1 hour, ideally 3 to 4 hours. Stored in a covered container in the refrigerator, it keeps about 2 to 3 days. Stir gently before serving if the sauce separates.
What should I serve with śledź w śmietanie?
Serve it cold with hot boiled potatoes in their skins, rye bread, or both. The warm potatoes balance the creamy, salty herring well. Add extra dill on top, and keep the dish chilled until serving.