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
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Ingredients
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6
large carrots
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1
sweet onion
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4
herring filets
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2 tablespoons
vegetable oil
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1 tablespoon
brown sugar
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4 tablespoons
ketchup
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1/2 teaspoon
cinnamon
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pinch
salt
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freshly ground pepper
Directions
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Peel and shred the carrots using large holes of box shredder or a food processor.
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Slice the onion in 3 mm-thick half-circle slices (or you can chop it, if you wish)
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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.
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Add ketchup to the pan, stir well to incorporate. Add cinnamon. Season with more salt and pepper. Off the heat - let it cool completely.
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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.
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Top the layer of herring slices with cool carrot-onion mixture.
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Best served with steamed buttered potatoes, potato latkes or with thick slice of hearty rye bread. Enjoy!
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