Elevated Snacks · Polish
Sledz w Oleju
Quality herring fillets marinated in oil with onions and allspice, served as a classic Polish appetizer.
Why This Works
The cold-infusion of the oil with allspice and bay creates an aromatic marinade that mellows the saltiness of the herring.
The Upgrade
Add a few thinly sliced tart apples to the jar for a bright, crunchy contrast.
Chef's Secret
Michelin TechniqueUse the highest quality cold-pressed sunflower oil available; its nutty flavor is the foundation of this dish's success.
Ingredients
Total time including resting: 25 min
Directions
Slice the herring fillets into bite-sized strips.
5 minArrange the herring in a glass container.
2 minLayer the onion slices over the herring.
2 minIn a small saucepan, gently warm the oil with the spices to infuse, do not boil.
5 minLet the oil cool completely.
5 minPour the cooled oil over the herring and onions, ensuring they are submerged.
3 minSeal and refrigerate before serving.
3 minWine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
Herring is oily and rich, demanding a wine with high acidity to cleanse the palate. The crisp, citrus notes of this dry Riesling provide a perfect counterpoint to the spice-infused oil.
Nutrition per Serving
280
calories
18g
protein
2g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dark Rye Bread
Serve thick slices of crusty, dense rye bread to help scoop up the marinated onions and oil.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the rye bread into uniform, 3/4-inch thick batons to ensure a structural base for the herring.
Lightly brush the cut sides of the bread with the softened butter.
Arrange on a baking sheet and toast for 8-10 minutes until the edges are crisp but the crumb remains tender.
Remove from the oven and immediately sprinkle with flaky sea salt.
Serve warm alongside the marinated herring to facilitate clean, effortless scooping.
Side Dish
Boiled Potatoes
Serve warm baby potatoes dusted with fresh parsley for a neutral starch to balance the acidic herring.
Ingredients
Directions
Place potatoes in a medium saucepan and cover with cold water by one inch.
Add salt, bring to a gentle boil over medium-high heat, then reduce to a simmer.
Cook for 12 to 15 minutes, or until a paring knife meets no resistance when piercing the center.
Drain the potatoes thoroughly, returning them to the hot pan to evaporate excess moisture.
Toss immediately with butter and garnish with fresh parsley.
Serve warm alongside the herring.
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