Polish Herring in Sour Cream with Apple

This traditional Polish food combines soaked herring fillets with sour cream, apple and onion. Cut the ingredients, mix and chill to let the flavours mingle. Taste the fish before seasoning, as its saltiness varies. The recipe makes about 4 starter portions.

Ingredients

• 400 g salted herring fillets
• 200 g thick sour cream
• 1 small tart apple
• 1 small onion
• 1 teaspoon lemon juice
• Freshly ground pepper
• Optional: a pinch of sugar and a tablespoon of chopped dill

Choose thick sour cream for the sauce. You can replace some of it with thick plain yoghurt for a lighter, more tangy dressing. The apple should be firm enough to hold its shape when mixed. Leave any salt until last: the herring often supplies enough.

Soaking and cutting the herring

Rinse the fillets, put them in a bowl and cover with cold water. Refrigerate for about 1 hour. If very salty, change the water and soak longer. The time depends on the product and your preference, so cut off a small piece and taste it. Excessive soaking can leave the fish bland.

Drain the fillets and pat dry with paper towel. Check for any remaining bones and remove them. Cut the herring into pieces about 2 cm wide. If using fillets in oil or another liquid, follow the package instructions: they may only need draining rather than soaking.

Making the sauce and combining

1. Peel and finely dice the onion. For a milder flavour, pour boiling water over it in a sieve, follow with cold water and drain thoroughly.
2. Wash and core the apple, then cut the flesh into small cubes. Peel it or leave the thin skin on.
3. Toss the apple with lemon juice to help keep its colour fresh and add a little acidity to the sauce.
4. Mix the sour cream with pepper. Add the onion, apple and dried herring pieces and stir gently.
5. Taste the sauce. Add a pinch of sugar or a little lemon juice if needed. Sprinkle with dill if using.
6. Cover and refrigerate for at least an hour. Stir and taste again before serving.

If the apple is very tart, do not add all the lemon juice at once. The sauce should balance the salty fish and crisp fruit.

Serving and storage

Serve chilled with bread or boiled potatoes, either in one serving bowl or divided into small portions. For a table with several dishes, add fish with vegetables. A thick sour cream dressing also features in Polish cucumber salad.

Keep the herring covered in the refrigerator and preferably eat within 2 days. Do not leave it at room temperature for long. Serve with a clean spoon and keep any portion that has spent a long time on the table separate from the refrigerated dish.

Adjusting the amount of sauce

For more sauce, add a few tablespoons of sour cream and season again with pepper. If you prefer more fish in proportion to sauce, start with less sour cream. Apple cut just before mixing will stay firm. Dice the onion smaller than the fish so its flavour spreads evenly. Taste again after chilling, as salt from the herring may pass into the sauce. Serve immediately after removing from the refrigerator, using a clean spoon.

FAQ

How can I make raw onion milder?

Dice it finely and briefly pour boiling water over it. Once cooled, drain thoroughly so extra water does not thin the sauce.

Can I leave the apple skin on?

Yes, if it is thin and the fruit has been washed thoroughly. The skin adds a little colour and crunch. Peel a tough skin.

What if the sauce is too thin?

Add a little thick sour cream and stir gently. Next time, dry the fish carefully and drain the onion after rinsing.