Herring Salad (Sledzie w Salatce)

I absolutely love herring (sledzie) but I understand they may not be for everyone. If you haven’t yet been converted, but would like to give it a try, this salad is a great gateway to herring heaven. On the other side, if you already love Polish style herring, this is a great spin on serving it that can spice up your holiday table. I got the original recipe out of an old 50s era salad recipe book, aptly named “The Book of Salads”. The recipe is a great start, but assumes you’re buying fresh whole herrings. I don’t think I’ve seen herring sold that way even in Poland. I therefore adjusted it to work with the regular store bought herring in oil packages. The original also sticks to a more American pickling method heavily relying on vinegar. As a big fan of the Polish style, I modified this as well. 

INGREDIENTS makes 10 servings

1 small package herring in oil (about 4 – 5 fillets)

2 cups milk

2 – 3 large Polish dill pickles, preferably in brine not vinegar, diced

2 potatoes, cooked, pealed, and diced

1 small bunch scallions, sliced

4 Tbs plain yogurt

3 Tbs mayonnaise

1 can sliced beets

chives or extra scallions for garnish

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INSTRUCTIONS

• 1 small package herring in oil (about 4 – 5 fillets)
• 2 cups milk

1. Remove the herring fillets from the package and gently rinse under cold water. Place the fillets in a bowl and cover with the milk. Let sit for 1 hour. This will get some of the briny and salty flavor out of the herring. Just remember not to keep them in the milk for too long because the fish will begin falling apart after more than an hour.

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2. Once the fish is done soaking, rinse it in cold water and then dry gently with a paper towel. Slice the herring into bite sized chunks.

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• 2 – 3 large Polish dill pickles, preferably in brine not vinegar, diced
• 2 potatoes, cooked, pealed, and diced
• 1 small bunch scallions, sliced
• 4 Tbs plain yogurt
• 3 Tbs mayonnaise
• 1 can sliced beets
• chives or extra scallions for garnish

3. In a large bowl combine the herring, pickles, potatoes, and scallions.

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• 4 Tbs plain yogurt
• 3 Tbs mayonnaise

4. In a small bowl whisk together the yogurt and mayonnaise. Then combine this with the salad mixture.

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• 1 can sliced beets
• chopped chives or extra scallions for garnish

5.  Strain the beets and arrange the slices in a circle around the edge of a serving plate. Spoon the salad mixture into the center and garnish with the chives. Serve chilled. This salad won’t keep too long so eat it within 3 days or so.