Śledź na Wigilię (Polish Christmas Eve Herring with Apple and Onion)

• 400 g Herring fillet, salted, ready-to-eat style
• 1 medium Yellow onion
• 1 medium Apple, firm, tart-sweet
• 60 ml White wine vinegar
• 25 g Caster sugar
• 80 ml Sunflower oil
• ½ tsp Black pepper
• 2 Bay leaves
• 6 Allspice berries
• 10 g Fresh dill

1. If the herring is very salty, rinse it briefly under cold water, then soak in cold water for 20 minutes. Drain well in a sieve and pat dry, then cut into bite-size pieces.
2. Halve and thinly slice the onion. Core the apple and thinly slice it into small pieces.
3. In a bowl, whisk together the white wine vinegar and caster sugar until the sugar dissolves. Whisk in the sunflower oil, then stir in the black pepper.
4. Layer the herring, onion and apple in a non-reactive dish or jar, tucking in the bay leaves and allspice berries as you go. Pour over the dressing, then press down gently so everything is coated.
5. Cover and chill for at least 2 hours, turning the mixture once halfway through if you can. Just before serving, finely chop the dill and scatter over the top.

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