📝 About This Recipe
A cornerstone of Ashkenazi culinary heritage, Schmaltz Herring is the king of cured fish, prized for its buttery texture and intense savory depth. Unlike its pickled cousins, this version celebrates the 'fat' (schmaltz) of the mature Atlantic herring, preserved in a traditional salt brine before being mellowed in a silky oil infusion. It is a soulful, nostalgic dish that transforms humble ingredients into a sophisticated appetizer perfect for a festive Kiddush or a rustic weekend brunch.
🥗 Ingredients
The Fish
- 4 pieces Salt-cured whole herrings (milt-heavy or 'fat' herring, usually found in barrels or vacuum packs)
- 4 cups Whole milk or filtered water (for soaking the fish to remove excess salinity)
The Infusion & Marinade
- 1.5 cups Neutral sunflower or vegetable oil (avoid olive oil as it solidifies when chilled)
- 2 tablespoons White vinegar (to provide a subtle acidic balance)
- 2 large White onions (very thinly sliced into half-moons)
- 1 tablespoon Black peppercorns (whole)
- 5-6 pieces Allspice berries (whole)
- 3 pieces Bay leaves (dried)
- 1 teaspoon Sugar (to round out the sharpness)
Optional Traditional Garnish
- 1/4 cup Fresh dill (roughly chopped)
- 1 whole Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the salt-cured herring. If using whole fish from a barrel, rinse them under cold running water to remove the initial layer of salt and any scales.
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2
Place the herring in a large glass bowl and cover completely with milk or water. Let them soak in the refrigerator for at least 12 to 24 hours. Change the liquid twice during this process to ensure the salt levels are significantly reduced.
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3
After soaking, remove the fish and pat them very dry with paper towels. This is crucial for the oil to adhere properly later.
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4
Fillet the herring by cutting off the heads and tails. Slit the belly and remove the innards. If you find milt (the soft roe), reserve it in a small bowl as it is a traditional delicacy used to thicken the sauce if desired.
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5
Carefully pull away the backbone and use tweezers to remove any large visible pin bones. Skin the fillets by gently pulling the skin from the head end down toward the tail; it should peel away in one piece.
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6
Cut the cleaned fillets into 1-inch wide bite-sized pieces on a slight diagonal for a professional appearance.
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7
In a separate bowl, whisk together the neutral oil, white vinegar, and sugar until the sugar has mostly dissolved.
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8
If using the reserved milt, mash it through a fine-mesh sieve into the oil mixture to create a richer, creamier 'schmaltz' texture.
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9
Prepare a clean, wide-mouthed glass jar. Begin layering the ingredients: start with a handful of sliced onions, followed by a few peppercorns, a bay leaf, and an allspice berry.
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10
Add a layer of the herring pieces over the onions. Repeat the layering process—onions, spices, herring—until the jar is nearly full, ending with a layer of onions on top.
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11
Pour the oil and vinegar mixture over the layers. Ensure the fish and onions are completely submerged to prevent spoilage. Tap the jar gently on the counter to release any trapped air bubbles.
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12
Seal the jar tightly and refrigerate for at least 24 hours before serving. This allows the onions to soften and the flavors to marry into a harmonious, savory profile.
💡 Chef's Tips
Always use glass containers for curing, as plastic can absorb odors and metal can react with the vinegar. If the herring still tastes too salty after 24 hours of soaking, extend the soak for another 6 hours in fresh milk. For the best texture, seek out 'Matjes' or 'Maatjes' herring, which are younger and naturally higher in fat. Do not discard the onions! After marinating, they become sweet, salty, and are often the favorite part of the dish. Avoid using extra virgin olive oil, as its strong flavor will overpower the delicate fish and it will turn cloudy and solid in the fridge.
🍽️ Serving Suggestions
Serve on a slice of dense, buttered dark rye or pumpernickel bread. Pair with chilled vodka or a crisp, dry Riesling to cut through the richness of the fish. Accompany with boiled new potatoes tossed in fresh dill and sea salt. Add a dollop of sour cream and a few sprigs of fresh dill on the side for a creamy contrast. Serve alongside a platter of hard-boiled eggs and crisp radishes for a traditional appetizer spread.