Whole Herring – 2 medium size
Sweet Onion – 1 large size
Extra Virgin Olive Oil – 2 cups
Bread – few slices
Herring – The herring is an essential food source in many European and Scandinavian countries. The wild herring is a delicacy that was first served at the festive banquets in medieval times. The herring is a healthy and versatile fish, often served grilled, smoked, salted or pickled. It has a silver color, and contains good fatty acids and vitamins. Pickled herring is very popular in Eastern Europe, made by marinating in vinegar herring, onions, bay leaves, whole allspice and peppercorns. In France, the salted herring fillets are topped with chopped onion and served with warm boiled potatoes. In Poland, the religious fasting traditions ensure that the Baltic Herring is featured on every festive table. Baltic Herrings are preserved in salt, hence need soaking in water to remove some of the salt. Our filleted herring is cut into smaller pieces, layered with onions and marinated in olive oil. This simple recipe is popular across Europe and recreates the childhood culinary memories from my home.
Step 1 – Fillet herring, remove the skin, then cut the herring fillets lengthwise into 3 inches pieces. Note: Baltic Herring typically requires soaking the whole fish in water for a few hours. Our recipe uses Pacific Herring that does not require soaking in water.
Step 2 – Cut onion crosswise into thin slices.
Step 3 – In a large deep serving bowl, lay the sliced onion, then place the herring, then repeat the process. Pour the olive oil on top of the herring and onion, then leave in the refrigerator to marinate for an hour.
Step 4 – Place the herring and onion on a plate, drizzle with olive oil and serve with fresh bread.