Poles treasure their tradition, which revolves around our Christian heritage. In the past meat was a luxury, fish was much more accessible. In Christianity Friday's fasting meant staying away from meat and alcohol, so in my family home we always had for dinner either potatoes with cottage cheese or herring served in many different forms.

It is one of the most typical and popular dishes in my country, very much like our national fish. There are numerous ways how we serve it, it can be eaten raw, fermented, pickled or cured, quite popular are polish "rollmopsy"- pickled fillets. Swap meat for this alternative today, herring is very high in Omega-3 fatty acids and source of vitamin D. Salted herring, that we used in this recipe is available from the barrel at Polish delicatessen.

for 2 portions:

  • 8 salted herring (matjes) fillets (each about 80 g)
  • 2 spring onions
  • bunch of radishes
  • 400 g baby potatoes
  • 1/2 bunch dill
  • 450g low-fat yoghurt
  • tsp lemon juice
  • 2 tsp medium-hot mustard
  • 1 cucumber
  • salt, pepper
  • olive oil

Soak herring fillets for one hour in cold water, dry on paper towel and cut into smaller pieces. Wash potatoes and cook them in salted water for 20 minutes, with few drops of olive oil. Chop spring onions and dill, slice radishes. For yoghurt sauce: mix yoghurt with lemon juice, mustard, spring onions and radishes, season with salt and pepper. Wash cucumber and cut into slices. Fan cucumbers on round plates. Place herring on cucumbers and top with yoghurt sauce. Garnish with spring onions. Serve with cooked baby potatoes tossed with chopped dill. Add some freshly ground black pepper and serve.