Lithuanian Herring Salad With Onion and Tomato (Silke Su Pomidor

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
  • Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
  • Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
  • Thinly slice the onions.
  • Heat 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.
  • Stir 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.
  • Take 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.
  • Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
  • Serve 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.
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