Sledz w Oleju (Polish Herrings)

Name: Sledz w Oleju (Polish Herrings)
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Polish
Ingredients: 8 Herring; 1 sliced Onion; 1/2 cup Olive Oil; 1 tsp Allspice; 1 tsp Pepper; 1 Bay Leaf

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Serves 6 295 kcal per serving Prep 20 min Passive 48 h

Ingredients

8 Herring
1 sliced Onion
1/2 cup Olive Oil
1 tsp Allspice
1 tsp Pepper
1 Bay Leaf

Instructions

Place the salted herring in a bowl and cover with cold water. Leave to soak for at least 1 hour to reduce the saltiness. If the herring is still very salty, drain and repeat with fresh water. Drain well.
Cut the herring into bite-sized pieces. Transfer them to a clean jar or container large enough to hold them comfortably.
Add the allspice, black peppercorns and bay leaf. Pour over the olive oil, making sure the fish is fully submerged. Seal the jar tightly.
Refrigerate for 2–3 days before serving, allowing the flavours to develop. The herrings will keep refrigerated for up to 2 weeks.
Serve with finely chopped or sliced onion, and optionally with lemon wedges and fresh dill or parsley.

Tips

Soak the salted herrings in cold water or milk for at least 2-4 hours to remove the excess saltiness.
Use plenty of thinly sliced onions; the acid and oil will ‘pickle’ them slightly, making them sweet and crunchy.
Let the herrings marinate in the oil for at least 24 hours before serving for the best flavor development.

Variations

Apple and Cream: Add diced sour apples and a dollop of sour cream for a popular ‘Śledź pod pierzynką’ variation.
Spiced Oil: Add cloves, allspice, and a bay leaf to the oil for a more aromatic, festive version.