Appetizers
Selyodka z Tsybuley (Herring with Onions)
Ingredients
- - 300g Salted herring fillets
- - 1 medium Red onion, thinly sliced
- - 3 tbsp Sunflower oil
- - 1 tbsp Apple cider vinegar
- - 2 tbsp Fresh dill, chopped
- - 4 medium Boiled potatoes, to serve
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.