Poland’s “herring tartare” is a popular dish, especially on Christmas Eve and over the holidays. This kind of snack is made by chopping raw herring into tiny pieces and combining it with different seasonings.
Ingredients for herring tartare:
- 2 herring fillets (marinated in vinegar, oil, or salt and washed).
- Two teaspoons of freshly ground black pepper, minced parsley
- one tsp mustard
- one tsp lemon juice
- a small amount of brown sugar
- Two teaspoons of marinated hot pickled peppers (pepperoni, jalapeño, etc.)
- One tablespoon of pickled onion and three tablespoons of pickled chanterelles
- Chop 1 tablespoon of chives
- Linseed
Herring tartare Preparation
Using a paper towel, thoroughly dry the fillets marinated in vinegar. Then, just drain the oil and set the fillets on a board. After tasting each herring, determine if it is very salty.
Finely cut the herring with the parsley, and then add the mustard, sugar, lemon juice, and freshly cracked pepper. Mix everything well.
Add the chopped pickled onion, jalapeño, pickled corks, and chives to the herring mixture.
Place tartare into small cups that have been greased with linseed oil and arranged on plates. Garnish with a pickled mushroom, minced chives, or a parsley leaf.
Tips for making tartare using Herring:
Dill or pickled cucumbers can be used in place of the pickled peppers for a milder variation.
My glass holds 250 milliliters. Before they were peeled or prepared, the veggies were weighed.
My calculations of calories were based on the foods I used. The number of calories in your ingredients can be different from mine, therefore this is only an estimate. The ingredients listed will yield about 550 grams of snack.
Young herrings that have not yet hatched make the greatest tartare. Regrettably, authentic matias are costly and hard to come by. Use traditional herring fillets cooked in oil or brine, if desired.
Four separate fillets, depending on size, make up about 200 grams of fillets. Rinse the brine fillets in cold water before slicing if you plan to use them. The degree of salting of the herring determines how much rinsing is necessary. Once they are poured, repeatedly change the water. The drained fillets should be patted dry with a paper towel. Simply use a paper towel to completely dry the oil fillets if using them.
Add two tablespoons of premium vegetable oil, a teaspoon of mustard, a dash of freshly ground pepper, and a handful of chopped chives to the bowl containing the sliced fillets. Stir everything well.
Cut into small cubes two smaller (approximately 100 grams) pickled cucumbers. In a similar vein, chop half a small red onion (approximately 50 grams); after chopping, I suggest scalding it with boiling water. Additionally, roughly cut eight pickled mushrooms (60 grams total) coarsely. Use pickled mushrooms or capers with brine in place of wild mushrooms if you don’t have any. Don’t combine chopped onions, mushrooms, and cucumbers.
