I remember Mother sitting around the kitchen table with her friends, skinning and gutting herring, to make this appetizer salad for New Years and other big community events. I am now able to buy herring fillets, which simplifies the prep quite a bit. Servings is a wild guess - I eat this with abandon, so be advised. Prep time does not include soaking or refrigeration.
My Private Note
Units: US | Metric
- 1You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
- 2Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
- 3Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
- 4Thinly slice the onions.
- 5Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
- 6Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
- 7Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
- 8Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
- 9Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.
Browse Our Top European Recipes
Nutritional Facts for Lithuanian Herring Salad With Onion and Tomato (Silke Su Pomidor
Serving Size: 1 (93 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 57.7
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 240.9 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 1.3 g
- Sugars 3.8 g
- Protein 1.0 g
The following items or measurements are not included:
salt herring fillets