Herring with Sweet Carrots

By • February 25, 2011 • 5 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Serves 6

  • 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
  1. Peel and shred the carrots using large holes of box shredder or a food processor.
  2. Slice the onion in 3 mm-thick half-circle slices (or you can chop it, if you wish)
  3. 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.
  4. Add ketchup to the pan, stir well to incorporate. Add cinnamon. Season with more salt and pepper. Off the heat - let it cool completely.
  5. 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.
  6. Top the layer of herring slices with cool carrot-onion mixture.
  7. Best served with steamed buttered potatoes, potato latkes or with thick slice of hearty rye bread. Enjoy!
Jump to Comments (5)

Comments (5) Questions (0)

Default-small
Default-small
100_0039

almost 4 years ago VanessaS

This looks so interesting - we always have herring on Christmas Eve too and this seems like a great way to make it a little more exciting!

Bike2

almost 4 years ago Sagegreen

Lovely. This looks a little similar to the herring under a fur coat from Belarus with beets.

Food52_photo

almost 4 years ago Ausra

Dear Greenstuff, I usually use brined herring (the one that comes out of the big wooden barrels), but you can successfully use pickled herring that is usually sold in jars, with white wine sauce, or with mustard seeds, or any other variety that you might like;
and about the use of ketchup in Lithuanian cooking - it is used EVERYWHERE, even on PIZZA!!!

Chris_in_oslo

almost 4 years ago Greenstuff

Chris is a trusted source on General Cooking

Thanks! I love herring. Ketchup, not so much, personally, but I had a feeling you might tell me it was a Baltic favorite!

Chris_in_oslo

almost 4 years ago Greenstuff

Chris is a trusted source on General Cooking

This recipe looks really interesting--I have a couple questions that I thought I'd post here rather than on Foodpickle. Is it with salt (brined) herring? Not pickled, canned, or fresh? And is ketchup used frequently in Lithuanian food? Thanks!