Russia · Fish and Seafood Dishes · Quick
Herring with Onions and Potatoes (Russian Zakuska)
Herring with onions and potatoes is a simple Russian zakuska: salted herring fillets with rings of raw onion and warm boiled potatoes. The fish is drizzled with unrefined sunflower oil and a splash of vinegar, then scattered with dill. The contrast between cold, salty fish and hot potatoes is the whole point of the dish.
35 min 340 kcal 4 serves Medium⚡Quick🇷🇺Russia★★★★★4.9
Ingredients
ServingsMetric
- 400 gsalted herring
- 600 gpotato
- 1 pcsonion
- 2 tbspsunflower oil
- 1 tbspwhite wine vinegar
- 1 bunchfresh dill
- ¼ tspblack pepper
Method
- Boil the unpeeled potatoes in salted water until tender (20–25 minutes), drain, and peel them while warm. Warm potato is the classic partner to cold herring.
- If the herring is whole, fillet it: remove the skin, head, guts, and backbone. Store-bought fillets just need slicing into 2 cm pieces.
- Slice the onion into thin rings. To take off the sharp edge, soak the rings in vinegar or cold water for 5–10 minutes, then drain.
- Arrange the herring pieces on a plate and scatter the onion rings on top.
- Drizzle with unrefined sunflower oil and a little vinegar, and grind over the pepper. Cold-pressed oil gives the dish its signature aroma.
- Cut the potatoes in half and place them alongside while still warm.
- Scatter chopped dill over everything and serve right away, with rye bread.
FAQ
If the fillets are too salty, soak them in cold milk or water for 30–60 minutes — milk pulls out salt more gently and softens the fish. Strong cold tea works too, as its tannins keep the fillets firm. Pat the fish dry with paper towel afterward. Lightly salted herring doesn't need soaking.
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