Selyodka z Tsybuley (Herring with Onions)
The Quirky Foodster Team
Ingredients
- Salted herring fillets — 300 g (10.6 oz)
- Medium Red onion, thinly sliced — 1
- Sunflower oil — 3 tbsp
- Apple cider vinegar — 1 tbsp
- Fresh dill, chopped — 2 tbsp
- Medium Boiled potatoes, to serve — 4
Method
- If the herring is very salty, soak the fillets in cold water or milk for 1-2 hours, then pat dry.
- Slice the herring into bite-sized pieces and arrange on a serving platter.
- Scatter the sliced red onion evenly over the fish.
- Whisk together the sunflower oil and vinegar and drizzle over the herring and onion.
- Sprinkle with fresh dill and serve chilled alongside warm boiled potatoes.
Introduction: Herring has been the most common appetizer along the Baltic coast and its inland neighbours since at least the 14th century, and in landlocked Belarus, salted herring became a beloved cold starter thanks to long trade routes bringing preserved fish inland.
Cultural Background: Herring has been the most common appetizer along the Baltic coast and its inland neighbours since at least the 14th century, and in landlocked Belarus, salted herring became a beloved cold starter thanks to long trade routes bringing preserved fish inland. Served simply with raw onion and oil, it remains a fixture of the Belarusian cold table, especially before a vodka toast.
Variations: Add thin slices of green apple for a sweeter contrast, popular in some regional versions. This is not suitable for a vegetarian or vegan conversion, as herring is the essential base of the dish.
Storage: Consume the same day; if needed, store undressed herring and onion separately, covered, in the refrigerator for up to 1 day.
Reheating: This is a cold dish and is not reheated.
FAQs:
Q: How do I reduce the saltiness of the herring?
A: Soak the fillets in cold milk for 1-2 hours before slicing; discard the milk afterwards.
- Salted herring fillets — 300 g (10.6 oz)
- Medium Red onion, thinly sliced — 1
- Sunflower oil — 3 tbsp
- Apple cider vinegar — 1 tbsp
- Fresh dill, chopped — 2 tbsp
- Medium Boiled potatoes, to serve — 4
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