Sledz w Oleju (Polish Herrings)

Ingredients

• 8 Herring
• 1 sliced Onion
• 1/2 cup Olive Oil
• 1 tsp Allspice
• 1 tsp Pepper
• 1 Bay Leaf

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cover the herring with cold water and leave to soak for at least 1 hour.
2. Taste a small piece; if the fish is still very salty, drain and soak again in fresh water.
3. Drain the herring well and cut into bite-sized pieces.
4. Pack the pieces into a jar big enough to hold them comfortably.
5. Tuck in the bay leaf, allspice and pepper, then pour in the oil so the fish is fully covered.
6. Seal the jar tightly and place in the fridge.
7. Leave for 2 to 3 days before eating; it will keep in the fridge for up to 2 weeks.
8. Serve topped with the sliced onion, alongside lemon and some parsley or dill.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.