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Herring in Cream (for Christmas Eve)

Christmas Eve Dinner Snacks 120 min Easy 36 wyświetleń ~23.58 PLN - (0)
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Description

Traditional herring in cream is a classic Christmas appetizer in Poland — delicate, salted herring fillets marinated in a creamy sour cream sauce with onions, mustard, and a hint of lemon. The dish combines mild creaminess with a distinct but not overpowering fish flavor. It is served chilled as a starter on the festive table, often garnished with fresh dill or finely chopped apple, which adds freshness and a slightly sweet contrasting note. It looks impressive on a platter – a light sauce with pieces of herring and colorful garnishes.

Ingredients (11)

Servings:
6
  • Salted herring (matias fillets) 600 g
  • 18% cream 300 ml
  • Onion 1 szt.
  • Mustard (Dijon or table) 20 g
  • sugar 5 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Black pepper 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Apple (optional) 1 szt.
  • Dill (optional) 1 pęczek
  • Milk for soaking (optional) 200 ml
💰 Szacowany koszt dania: ~23.58 PLN (3.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Check the saltiness of the fillets. If they are very salty: place the fillets in a shallow dish and cover them with milk (or cold water, if preferred) so that they are completely submerged. Set aside in the refrigerator or a cool place for 30–60 minutes. After 30 minutes, taste a piece: if it is still too salty, change the milk/water and soak for another 30 minutes. After soaking, drain the fillets and gently pat them dry with a paper towel.

Ingredients: Salted herring (matias fillets), Milk for soaking (optional)
Use a glass or plastic container; metal is not recommended. If the fillets are delicate, handle them carefully so they don't fall apart. Taste after 30 minutes to avoid over-soaking.
2

If the fillets have skin and bones: place the fillet skin-side down on the board, gently cut the skin with a sharp knife, holding the knife at an angle. Check and remove any visible bones with tweezers. Cut the fillets into pieces about 2–3 cm wide (for one bite) — this will make eating easier and looks nice on the platter.

Ingredients: Salted herring (matias fillets)
Use a sharp, thin filleting knife and tweezers to remove the bones. If you don't feel confident skinning, you can use skinless fillets.

Preparation of toppings

3

Peel the onion and slice it into thin half-moons: cut the onion in half through the center, place the flat side down on the cutting board, and slice thin half-moons about 2–3 mm thick. If you want to soften the sharpness of the onion, pour boiling water over it (pour boiling water onto it), wait 1 minute, and then drain. (Optional) Peel the apple, remove the core, and cut it into small cubes of 5×5 mm.

Ingredients: Onion, Apple (optional)
Use a sharp chef's knife for cutting. Slicing the onion thinly ensures better integration with the creamy sauce. If you have a firm apple, you don't need to peel the skin — it will provide a nice color contrast.

Cream sauce

4

In a medium bowl, combine the cream (300 g) with the mustard (20 g). Mix thoroughly with a whisk or spoon until you achieve a smooth, creamy consistency. Add the sugar (5 g), lemon juice (15 g), and freshly ground pepper (1 g). Taste the sauce and adjust the flavor: if it is too sour, add a bit of sugar; if too thick, add a tablespoon of milk (15 g) to thin it out. Finally, gently add salt, but very sparingly — remember the saltiness of the herring.

Ingredients: 18% cream, Mustard (Dijon or table), sugar, Lemon juice, Black pepper, Salt
Use a plastic or glass bowl and a whisk. Mix until smooth, without lumps; the sauce should be thick but pourable. If you don't have a whisk, use a spoon or fork.

Assembly

5

Add the chopped pieces of herring and onion to the sauce. If you are using an apple, add it now. Gently mix with a spoon so that the fish pieces do not break apart — the movements should be folding (lifting from the bottom of the bowl to the top). Taste and season if necessary (a little lemon juice or pepper).

Ingredients: Salted herring (matias fillets), 18% cream, Onion, Apple (optional), Lemon juice, Black pepper
Use a large wooden spoon or silicone spatula for mixing — avoid stirring too vigorously. The pieces of herring should remain distinct. If the sauce is too thick, add a tablespoon of milk to achieve the desired consistency.

Resting

6

Transfer the prepared herring to an airtight container or platter, cover with plastic wrap, and chill in the refrigerator for at least 2 hours before serving. The best flavor will develop after 8–12 hours (it should be prepared the day before). Storing allows the flavors to meld and softens the taste of the fish.

Ingredients: Salted herring (matias fillets), 18% cream, Onion
Use a flat container so that the sauce evenly coats the pieces of fish. Do not keep longer than 3 days in the fridge (maximum 48–72h) due to the freshness of the fish and dairy products.

Serving

7

Before serving, gently mix the herring so that the sauce evenly coats the pieces. Arrange on a platter, garnish with fresh dill (optional) and possibly thin slices of apple. Serve chilled, with dark bread or rolls. They pair wonderfully with other fish appetizers on the Christmas Eve table.

Ingredients: Dill (optional), Apple (optional)
Use a large, flat platter to beautifully display the pieces. If you are garnishing with dill, add it just before serving to keep it fresh and green.

Fun Fact

💡

Herring has been an important ingredient in the diet of the peoples of Northern and Central Europe for centuries — pickled and salted, it was used for preservation and was a popular item on holiday tables as early as the Middle Ages.

Best for

Wigilia Świąteczne przyjęcie Impreza w gronie rodziny

Tips

🍽️ Serving

Serve very chilled; herring pairs wonderfully with dark rye bread, boiled potatoes, or as part of a cold platter. For contrast, serve slices of fresh lemon alongside and an extra portion of onion in a separate dish.

🥡 Storage

Store in an airtight container in the refrigerator for 48–72 hours. Do not freeze the finished sauce with cream. If the herring was soaked in milk, store it in the cold immediately after preparation and cooling.

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