Jewish-style herring
Jewish-style herring with onion, dill and garlic is a fish dish that, assuming you like herring, you will definitely like. These fish are aromatic, intense in flavour and smell beautifully of both garlic and dill. Preparing herrings in Jewish-style takes about 15 minutes, assuming that you use herrings in oil or have salted herrings already soaked in water. Regardless of which herrings you decide to use, before slicing, you must dry it well with a paper towel to remove excess water or excess brine. Cut the pat-dried herring into larger pieces and combine it with a marinade of vinegar, oil, onion, marjoram, garlic, dill and allspice. Do not mix for too long, just for a moment, then put it in a jar, close it tightly and put it in the fridge for a few hours. When prepared this way, serve the herring with bread. Below are some suggestions for homemade bread that will be a tasty addition to Jewish-style herring.
- wild garlic bread
- sun-dried tomato buns
- wheat and rye bread
- kefir buns
- gluten-free sourdough bread
- breakfast croissants
I encourage you to try the recipe for Jewish-style herring, please enjoy.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for Jewish-style herring.
- 350 g herring in oil or salted
- 120 g onion
- 200 ml sunflower or canola oil
- 2 big cloves of garlic
- a small bunch of dill
- 1 tablespoon of marjoram
- 4 berries of allspice
- 40 ml vinegar (10% acidity)
- 500 ml boiling water
How to make Jewish-style herring.
Cut the onion into thin slices, place it in a strainer and pour boiling water over it. Set it aside to cool down.
Place the salted herring in a bowl, pour cold water over it and soak for 12 hours, changing the water to fresh several times during this time. Remove the soaked herrings from the water and dry them thoroughly with a paper towel. However, if you use herrings in oil, wipe them thoroughly with a paper towel. Place the pat-dried herrings on a cutting board and cut them into approximately two-centimeter wide pieces.
Cut the peeled garlic into thin slices, and finely cut or chop the dill. Combine the garlic slices with chopped dill, vinegar, marjoram, allspice, oil and onion in a bowl. Then, add the herring, mix gently, put in a jar, close it tightly and put it in the fridge for a few hours, preferably overnight.
Good to know when making Jewish-style herring.
The acid vinegar can be replaced with apple, rice or red wine vinegar. They have a milder taste than spirit vinegar.
After preparing the herring, I store it in the refrigerator. It is ready to serve after a few hours, but I usually serve them after 12 hours.
Do you like dishes with herring? If so, try our recipe for Herring with spices.
How can they be Jewish style when they were ‘invented’ after the Jews came to Poland? That would be mean these are Polish style…
Well, maybe the translation is not ok? In Poland we have a lot of different herring dishes, sometimes their names do not make any sense.
To nie chodzi o tlumaczenie. Poprostu mowie ze to nie jest zydowski wynalazek. To jest POLSKI wynalazek. Taka samo jak z “bagels”. To nie sa zydowskie, kurde blady! To jest Polskie!
Z drugiej strony wiem ze n.p. jest salatka po grecku ktora nie jest wolgule grecka…poprostu taka nazwa. Moze to tez o to chodzi…