Herrings in mustard sauce


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 animosity towards it, as I generally like fish. Maybe it was the fact that I saw them eaten with significant 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. 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 is soused herrings (Polish: matiasy) which are mild salt young immature herrings.

Anyway, I slowly convert into 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.

For 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.