Śledź w Śmietanie (Polish Herring in Sour Cream Sauce)
Why this recipe works
- Balanced tang: Sour cream, lemon and a touch of sugar soften the herring’s saltiness without dulling its savoury character.
- Creamy with crunch: Crisp apple and thinly sliced onion add freshness and bite against the rich, cool sauce.
- Improves as it chills: Resting in the fridge allows the onion, apple, fish and dressing to settle into a more cohesive flavour.
Get the most out of this recipe
Timing notes
- Chill before serving: Allow at least 2 hours in the fridge so the sauce thickens slightly and the flavours mellow.
- Mostly hands-off time: The active work is brief; most of the total time comes from soaking and chilling.
- Serve cold: Keep the dish chilled until serving, especially if it will sit on a buffet or shared table.
Ingredient notes
- Check the herring: Salt levels vary widely between brined, oil-packed and salted fillets, so taste after soaking and adjust the seasoning only at the end.
- Use a crisp apple: A tart-sweet apple holds its texture better after chilling and keeps the sauce from feeling too heavy.
- Tune the sharpness: Lemon gives a clean acidity, while apple-cider vinegar can make the sauce taste a little more traditional and sharper.
Serving ideas
- With rye bread: Serve on or alongside dense rye bread to balance the creamy sauce and salty fish.
- With potatoes: Boiled or chilled potatoes make it more substantial while keeping the flavours simple.
- Fresh finish: A little extra black pepper or finely chopped dill works well if you want a brighter finish.
Common mistakes
- Season late: Avoid adding too much salt before the herring has been folded into the sauce, as the fish will continue to season the dish as it rests.
- Dry the fish well: After soaking, drain and pat the herring dry so the sour cream sauce stays creamy rather than watery.
- Do not leave it warm: Because this is a chilled fish and dairy dish, keep it covered in the fridge and return leftovers promptly.
Equipment you'll need
Ingredients
Instructions
- Rinse the herring briefly, then soak it in cold water for 20 minutes to take the edge off the saltiness. Drain well in a sieve, then pat dry and cut into bite-sized pieces.
- Thinly slice the onion. Core the apple, then cut it into small cubes.
- In a bowl, mix the sour cream with the juice of half the lemon, the sugar, salt, and black pepper. Taste and add a little more lemon juice if you want it sharper.
- Fold the herring, onion, and apple into the cream sauce until evenly coated. Cover and chill for at least 2 hours so the flavours meld.
- Stir once more and taste, adjusting with a pinch more salt or pepper if needed. Serve well chilled as an appetiser.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If your herring is very salty, extend the soak to 30 minutes, changing the water once halfway through.
- For the best texture, keep the apple in small cubes so it stays crisp after chilling.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use herring that is clearly labelled ready-to-eat and keep it properly chilled.
Substitutions
- Replace Sour cream with Greek yogurt for a lighter, slightly sharper sauce.
- Replace Apple with Pear for a softer, sweeter fruit note.
- Replace Lemon with Apple-cider-vinegar for a more traditional sharpness in the sauce.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve cold. Stir before serving; the sauce may loosen slightly as it sits.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (20min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Fish Milk
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