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Author Notes: It's a traditional Lithuanian dish that is usually prepared for Christmas Eve, when no meat or dairy dishes are allowed. It is important to use the best herring you could find; you might want to visit a Eastern European or Russian food store, if you have one in your area, as they usually have an abundance of good quality herring available. —Ausra
- 6 large carrots
- 1 sweet onion
- 4 herring filets
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 4 tablespoons ketchup
- 1/2 teaspoon cinnamon
- pinch salt
- freshly ground pepper
- Peel and shred the carrots using large holes of box shredder or a food processor.
- Slice the onion in 3 mm-thick half-circle slices (or you can chop it, if you wish)
- In saute pan heat the oil on medium high heat. Add carrots, onion, sugar and salt. Cook, stirring occasionally, until carrots are soft and the onion is translucent, about 7-10 minutes.
- Add ketchup to the pan, stir well to incorporate. Add cinnamon. Season with more salt and pepper. Off the heat - let it cool completely.
- Remove the skin and thin bones from herring filets. Slice filets into 5 mm-wide slices and lay them snugly in a single layer on a large serving plate.
- Top the layer of herring slices with cool carrot-onion mixture.
- Best served with steamed buttered potatoes, potato latkes or with thick slice of hearty rye bread. Enjoy!
- This recipe was entered in the contest for Your Best Carrot Recipe
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