Sledz w Oleju (Polish Herrings)
Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time. Drain thoroughly and slice herring into bite-size pieces. Place in a jar large enough to…
- Prep
- 17 min
- Cook
- 40 min
- Total
- 57 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Soak herring in cold water for at least 1 hour
Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.
Drain thoroughly and slice herring into
Drain thoroughly and slice herring into bite-size pieces.
Place in a jar large enough
Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.
Refrigerate for 2 to 3 days before eating
Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.
Serve with finely chopped onion or
Serve with finely chopped onion or onion slices, lemon, and parsley or dill.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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