Appetizers, Autumn, Easter, Polish food, Winter

Herrings in mustard sauce

August 25, 2012

I don’t know what do you think about herring. I’ve never been a big fan of it, on the other hand my parents love it. I don’t even know why I had such an animosity towards it, as I generally like fish. Maybe it was the fact that I saw them eaten with big amounts of chopped onions or in strange looking marinades.
Herrings (Polish: śledzie) are one of the most popular fish in Poland. You can get it easily in any grocery shop. They are almost always sold salted or marinated, but barely ever fresh, but there are at least a few different types – canned ones in oil or tomato sauce, marinated filets, rollmops and loads of marinated herring with sauces – with onion, or dill, with cream, or mustard sauce, there are herrings Hawaiian or Kashubian style.
Summarising – it’s hard to pick.
One of the most popular types of herrings are soused herrings (Polish: matiasy) which are mild salt young immature herrings.

Anyway, I slowly convert into herrings.

matiasy sledzie herrings

This recipe is dead simple and simply delicious.

Herrings in mustard sauce

The recipe from Trufla’s blog
  • 3 herring fillets (preferably soused herrings), around 200g

For sauce 

  • 2 Tbsp sour cream
  • 2 Tbsp mayonnaise
  • 4 tsp mustard (use mild one)
  • 2 tsp whole-grain mustard

Soak herring fillets for a few hours (or over the night) in cold water or milk. It will make it more tender and delicate.
Remove the liquids and cut herrings into 2-cm pieces.

To make sauce
Mix all the ingredients well.
Combine it with herrings and place all into a jar.
Close the jar with a lid and leave in a fridge for 2 days to marinade.
Eat with bread or potato salad.

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7 Comments

  • Reply Kris - Caterer September 1, 2012 at 06:30

    The recipe is easy, makes a nice presentation and is light…I think mustard sauce makes a good accompaniment to this oily flesh of herrings and that could be reason for its delicacy?..

    • Reply Magda September 3, 2012 at 09:18

      I wouldn’t say it’s very light, but yes mustard sauce makes perfect match.

  • Reply Rambling Tart September 3, 2012 at 00:50

    My father is from Denmark so I grew up eating herring (usually pickled) at every family celebration. :-) I actually don’t care for them too much pickled, but I would like them with this mustard sauce for sure. :-)

    • Reply Magda September 3, 2012 at 09:19

      It’s really hard to find non-pickled herrings. But yes, the mustard sauce is a good match :)

  • Reply Christmassy pickled herring - Magda's Cauldron December 20, 2013 at 22:08

    […] The apartment is almost ready for Christmas, Christmas tree is put but the menu is still in progress. I’m still looking for perfect recipes, I waver between traditional and new recipes. Probably because of that it was quite sweet on the blog lately. Sweets are so much easier to pick, but I don’t want you to think Polish Christmas is only sweet. It isn’t. It’s fishy, it’s rich in fragrances and spices. I will tell you more about Polish Christmas in the next post. I know, that for most of you fish and Christmas may not make sense, but you can use this recipe whenever you like. It’s perfect for winter. Herring is unappreciated fish. It’s fatty and good for you. Its population is big enough so you shouldn’t worry when you buy it and there is loads of recipes to try, for example this herring in mustard sauce. […]

  • Reply How Polish Christmas smells like? - Magda's Cauldron December 22, 2013 at 21:57

    […] It is tradition, so the table is full of fish dishes – herring different styles (for example in mustard sauce or Christmassy ones), fried fish (most times it is carp), fish in jelly, Greek fish, cabbage with […]

  • Reply The Cosmopolitan Herring (The Barrel Always Smells of Herring II) | Flavors of Diaspora July 17, 2016 at 14:33

    […] large not dependent on Jewish labor; from that industry, recipes were also taken – for example, herrings with mustard or herrings with juniper berries. Even the very basic ingredients of the herring’s pickling […]

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