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Kashubian-style herring

with red onion and tomatoes

00:304 portions
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  • 4-5 country-style herring fillets with onion Lisner
  • 2 red oniona
  • 3 tablespoons of plum jam
  • 3 tablespoons of passata
  • 3 tablespoons of ketchup (optional)
  • 2 tablespoons of vinegar 10%
  • 1 teaspoon of mustardseeds
  • 5 tablespoons of rapeseed oil
  • 1 bay leaf
  • 2 allspice
  • roasted pumpkin seeds to taste
  • freshly ground pepper to taste
Kashubian-style herringKashubian-style herring
Method of preparation

Method of preparation

  1. Before preparing the recipe, soak the herring in cold water, preferably for about 2 hours. Change the water three times during this time, then rinse them thoroughly. If you prefer your herring to have a more salty taste, skip this point.
  2. Cut the herring into strips about 3-4 cm wide, place in a bowl, pour in the vinegar and mix. Place in the fridge for 20 minutes. Stir every few minutes.
  3. Peel the onion and slice it into feathers. Glaze it in 2 tbsp rapeseed oil.
  4. Then add the pepper, bay leaf and allspice to the onion and fry for about 5 minutes.
  5. After this time, add the plum jam, passata and ketchup. Stir and fry together for a further 5 minutes. Add the remaining rapeseed oil.
  6. Let the dressing cool. When cool, layer the herrings removed from the vinegar in the jar with the passata and onion dressing. Sprinkle with roasted pumpkin seeds. Place in the fridge overnight.