Polish Layered Herring Salad {Śledź pod Pierzynką}

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Polish Layered Herring Salad {Śledź pod Pierzynką}

Polish Layered Herring Salad {Śledź pod Pierzynką}

Śledź pod pierzynką [shledge pohd pye-gi-nkow] in Polish means “herring under a feather blanket”. This is due to the lightness and softness of this salad. Salad is made of layers of shredded boiled vegetables cut with creamy mayo and herbs. There are a few versions of it that I know, all involve a serving of pungent herring. Today, besides herring I’m presenting the version made of layers of potatoes, carrots and eggs.

This delicious salad will often be served on Tuesday before Lent (know as śledzik – little herring) as Poles celebrate the last of carnival, and also in many homes for Easter. This is an advanced salad, as far as flavor.  Herring fillets used here are strong-tasting and provide most of the saltiness to the salad, but when paired with the mixture of mild potatoes, carrots and eggs it becomes a perfectly balanced dish. It is one of my favorite ways to eat herring.

Polish Layered Herring Salad {Śledź pod Pierzynką}

Polish Layered Herring Salad {Śledź pod Pierzynką}

  • Prep Time: 15 min
  • Cook Time: 45 min

Ingredients

  • 460 g / 16 oz package of herring fillets a la Matias*
  • About 350 g / 12 oz / 3 medium potatoes
  • 200 g / 7 oz / 3 medium carrots
  • 5 eggs
  • 1 cup of mayo
  • Parsley or dill
  • Salt and pepper

Instructions

  1. Wash potatoes and peel carrots. Boil both (together OK) in salted water until soft and cool completely. Once cool, peel potatoes and set aside until ready to assemble. Hard boil eggs, set aside to cool.

  2. To prep herring, dab with paper towel to remove access oil and mince. Set aside.

  3. In a glass dish (with a wide bottom so you can see the layers - I'm using a 7 cup / 1.65 liter dish), place minced herring on the bottom and spread evenly. Sprinkle with pepper. Next, with the back of a spoon spread 1 tbs of mayo over the layer of herring.

  4. Next, on the largest hand grater grate potatoes over the herring layer and gently spread evenly. Add 1 tbs of mayo to the top of potato layer and with a back of a spoon spread mayo evenly. Sprinkle with a bit of pepper and about a tablespoon of minced parsley.

  5. Next layer will be carrots. On the largest hand grater grate carrots over potato layer and spread evenly. Add 1 tbs of mayo to the top and with a back of a spoon spread mayo evenly. Sprinkle with a bit of pepper and about a tablespoon of minced parsley.

  6. Next layer is egg layer. Peel eggs and grate over the carrot layer. Like in the layers before, cover with a layer of mayo. Lastly sprinkle with parsley.

  7. This layered salad will not be mixed. Chill until ready to serve.

Notes

To enjoy this salad properly, one must reach through all layer and scoop out a serving. Herring is rather salty, so use judgement before adding more salt.

Enjoy and smacznego!

Anna

* every respecting Polish deli/grocery will carry herring fillets in oil. They are called “Filety a la Matias” and they are preserved in salt and packaged in oil. If you don’t have access to a Polish deli, you can purchase them here. An unopened package will last in the fridge for moths. If you don’t use both packages right away, they will be fine for a long time. Here are a recipe for another dish you can prepare with them: śledź w śmietanie and śledź w oleju. I will be posting more soon. If you don’t like strong tasting fish, substitute with a milder cooked fish of choice.


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