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