📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, this dish celebrates the bold, briny flavors of cold-cured Pacific or Atlantic herring. The richness of the fatty fish is perfectly balanced by the sharp crunch of vinegar-macerated raw onions and the earthy aroma of unrefined sunflower oil. It is a rustic yet sophisticated starter that captures the soul of Slavic hospitality and the crisp chill of a Northern winter.
🥗 Ingredients
The Star
- 2 large pieces Whole Salted Herring (in brine, ideally Matjes or Schmaltz style)
- 2 cups Milk or Water (for soaking if the fish is overly salty)
The Onion Marinade
- 1 large Red Onion (sliced into paper-thin rings)
- 1 medium White Onion (sliced into half-moons)
- 2 tablespoons Apple Cider Vinegar (or white wine vinegar)
- 1/2 teaspoon Sugar (to mellow the onion's bite)
- 1/4 cup Boiling Water (to soften the onions slightly)
Dressing and Aromatics
- 3 tablespoons Unrefined Sunflower Oil (must be the fragrant, toasted variety)
- 1 small bunch Fresh Dill (finely chopped)
- 2 sprigs Fresh Parsley (for garnish)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/2 piece Lemon (cut into thin wedges)
- 1/4 teaspoon Coriander Seeds (crushed lightly)
👨🍳 Instructions
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1
If using whole salted herring from a tin, rinse them under cold running water to remove excess surface salt and scales.
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2
Taste a small piece of the fish; if it is intensely salty, submerge the fillets in a bowl of cold milk or water for 30-60 minutes, then pat dry with paper towels.
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3
To fillet the fish, remove the head and tail. Using a sharp knife, slice along the belly and remove the innards. Carefully pull the spine away from the flesh, removing as many small bones as possible with tweezers.
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4
Peel the thin, transparent skin away from the fillets starting from the head end, pulling gently toward the tail.
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5
Slice the cleaned fillets crosswise into bite-sized strips, roughly 1 inch (2.5 cm) wide, on a slight diagonal for a professional look.
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6
In a small glass bowl, combine the sliced red and white onions. Sprinkle with sugar and pour over the boiling water and vinegar.
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7
Let the onions sit for 10 minutes. This process, known as 'blanching,' removes the harsh sulfurous bite while keeping the onion crisp.
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8
Drain the onions thoroughly in a fine-mesh sieve and pat them dry so they don't water down the oil dressing.
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9
On a long, narrow serving platter (traditional herring dishes are oval), arrange the herring slices in a neat, overlapping row.
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10
Top the herring generously with the marinated onions, piling them high in the center.
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11
Drizzle the unrefined sunflower oil evenly over the fish and onions. The oil should be dark and smell like toasted sunflower seeds.
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12
Sprinkle the crushed coriander seeds and freshly cracked black pepper over the dish.
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13
Garnish with a heavy dusting of fresh dill and tuck lemon wedges around the edges of the plate.
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14
Let the dish rest at room temperature for 15 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use unrefined sunflower oil; its nutty aroma is essential for the authentic 'Dacha' flavor profile. If you cannot find whole herring, high-quality jarred 'Matjes' fillets in oil can be used, but skip the soaking step. Use a mandoline for the onions to ensure they are translucent and delicate rather than chunky. To remove the fish scent from your hands or cutting board after prep, rub them with a slice of lemon or stainless steel. Ensure the herring is served chilled, but the oil should be at room temperature for the best viscosity.
🍽️ Serving Suggestions
Serve with hot, boiled baby potatoes tossed in butter and even more dill. Accompany with thick slices of toasted dark rye or Borodinsky bread. Provide a side of sour cream (Smetana) to cut through the salt and acidity. Pair with a shot of ice-cold, premium vodka—the traditional Russian way to enjoy Zakuski. Include pickled cucumbers (gherkins) on the side for an extra fermented crunch.