Herrrings and Wódka

My boyfriend André, who is half Polish-half Russian, won me with this herring dish! Don’t forget to serve a shot of vodka with the herrings (or to chill it and the glasses): it’s a must as an accompaniment, as is toasted sour bread.

Serves 6–8

750g salted herring fillets

1 onion, finely chopped

½ eating apple, peeled and roughly chopped

1 teaspoon chopped dill, plus extra to garnish

150ml extra virgin olive oil

1 lemon, cut into 4 wedges

freshly ground black pepper

To serve

hot toasted sourdough bread

a good-quality pure rye grain Polish vodka (such as Wódka Wiborowa), well chilled in the freezer

Cut the herring fillets into small bite-sized pieces and put into a bowl. Add the chopped onion and then the apple. Mix together and season with freshly ground black pepper. Stir in the dill. Add the olive oil and stir to mix.

Put the mixture into a serving dish. Sprinkle with a little more dill and coarsely ground black pepper. Push the lemon wedges partway into the mixture. Cover and leave in a cool place such as a larder or fridge for a day or so.

Serve the herrings at room temperature with hot toasted sourdough and wash down with the cold vodka served in chilled shot glasses.

Herrrings and Wódka