Appetizers
Silkė su Grietine
Ingredients
- 4 Salted herring fillets, soaked and drained
- 200ml (3/4 cup) Sour cream
- 1 Small red onion, thinly sliced
- 1 tbsp (8g) Fresh dill, chopped
- Black pepper, to taste
- Boiled potatoes, for serving
Method
- If the herring is very salty, soak it in cold water or milk for a few hours, then pat dry.
- Cut the fillets into bite-sized pieces and arrange on a platter.
- Scatter the sliced onion over the herring.
- Spoon the sour cream over the top and sprinkle with dill and black pepper.
- Chill for at least 30 minutes before serving with warm boiled potatoes.
Introduction: Herring has been central to Baltic tables for centuries thanks to Lithuania's coastal fishing traditions along the Curonian Lagoon, and a simple sour cream preparation like this remains a fixture of festive spreads.
Cultural Background: Herring has been central to Baltic tables for centuries thanks to Lithuania's coastal fishing traditions along the Curonian Lagoon, and a simple sour cream preparation like this remains a fixture of festive spreads.
Tips: Soaking time depends entirely on how salty the herring is — taste a small piece before deciding how long to soak it.
Variations: Add thin apple slices for a sweeter version, or swap sour cream for a light vinegar-and-oil dressing for a sharper appetizer.
Nutrition: Approx. 210 kcal, 14g protein, 15g fat, 5g carbohydrates per serving.
FAQs:
Q: Is this the same as herring under a fur coat?
A: No — this is a simpler, undressed version served with sliced onion and sour cream rather than layered with beetroot and egg.
Q: Can I use fresh herring instead of salted?
A: Salted herring gives the traditional flavour and texture; fresh herring would need to be cured or pickled first.
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