Looking for a festive centerpiece that’s as traditional as it is delicious? This Lithuanian herring recipe is a must-have for any Christmas Eve table! Whether you’re serving it as Pickled Herring Rollmops or sliced into bite-sized pieces, pair them with Lithuanian rye bread and boiled potatoes!
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Lithuanian Love For Herring (Especially On Christmas Eve)
Herring is more than just a fish in Lithuania; it’s a cultural staple, a traditional Lithuanian dish that has graced tables for generations. This salty, tangy seafood treasure is deeply woven into the fabric of Lithuanian family gatherings, especially on Christmas Eve, when it becomes an inseparable part of the holiday tradition.
In fact, it’s customary to see an abundance of good quality herring prepared in at least three different ways on the table. Whether it’s marinated in vinegar, served in tomato sauce (like Lithuanian Herring With Sauteed Carrots and Onions), or paired with creamy dressings, herring has a rightful place alongside boiled potatoes with dill or a small piece of Lithuanian bread.
This love affair with herring stems from Lithuania’s location in Eastern Europe, where pickling fish has long been a practical and delicious way to celebrate the bounty of the sea. Its symbolic role during Kūčios (Christmas Eve dinner) ties back to themes of frugality, purity, and respect for nature—a perfect complement to the meal’s other eleven meatless dishes.
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This enduring love for herring means it doesn’t just stop with Christmas Eve. Leftovers are often enjoyed for breakfast on Christmas morning, giving the dish a second moment in the spotlight. There’s nothing quite like starting the day with herring, warm rye bread, and creamy potatoes—a uniquely Lithuanian celebration of flavor and tradition.
However, in the last decade, herring has faced a bit of a PR problem. As trendy Western foods flood Lithuanian markets and dining tables, some younger generations turn their noses up at this old-world delicacy. For many, it evokes memories of forced childhood bites at the early age of five or six, when the sharp tang of vinegar and salt seemed almost unbearable.
And My Personal Change of Heart...
Personally, I wasn’t a fan as a child either. I vividly remember dodging herring at Christmas Eve dinners, choosing other dishes instead. Even years later, when I returned to Lithuania to cook traditional Lithuanian dishes with my family, I felt a bit of disbelief that I’d end up enjoying herring.
I assumed I’d only take photos and notes for the recipes while my family indulged. But to my surprise, I found myself savoring every bite! The perfectly pickled flavors reminded me of something I’d find at a fancy Scandinavian restaurant.
But What Are Rollmops?
Rollmops are a classic preparation of pickled herring fillets rolled around a flavorful filling, often dill pickles or onions, and secured with a toothpick. While they’re popular in Lithuania, their origins trace back to Germany, where they remain a staple in traditional cuisine.
You can often find ready-made rollmops in German food stores or even a Russian food store if you’re looking to experience this tangy delicacy without making it from scratch. Their distinctive presentation and bold flavor make them a standout addition to any festive table.
Ingredient Notes
With a few basic ingredients, you'll have yourself a delicious and tangy Lithuanian Pickled Herring dish!
- herring filets: it's very important that you use herring in brine, not oil, as oil completely changes the texture of the fish.
- cold water.
- brown onions: small brown onions are the usual choice, but a red onion is also an option.
- apple cider vinegar: or any other 5-6% white vinegar. If you are using stronger, more pungent vinegar, simply reduce the amount or dilute it with extra water.
- granulated sugar: or caster (superfine) sugar.
- a pinch of salt and black pepper: you may use black peppercorns if you intend to pickle the herring for longer.
VARIATIONS: Some family recipes call for a small amount of mustard seeds or a bay leaf, so you should definitely experiment a little next time to find the best flavor combination.
Step-By-Step Method
1. If the herring fillets have skin, gently peel it off. Dab the fillets with paper towels to remove excess brine. If your herring is extra salty, you may also want to wash the fillets in cold running water.
2. Place the fillets into a large jar together with the onions.
3. In a bowl, mix water, vinegar, sugar, salt, and black pepper. Stir until the sugar dissolves.
4. Pour the pickling liquid over the herring and onions in the jar, ensuring everything is submerged.
5. Seal the jar and place the whole thing it in the fridge for 6–8 hours, or overnight, to allow the flavors to develop.
6. Choose your serving style:
- Rollmops Style: Roll each piece of herring into a spiral, secure it with a cocktail stick, and arrange on a plate with pickled onion rings from the jar.
- Bite-Size Pieces: Cut the fillets into small pieces, arrange them on a plate, and top with the pickled onions. This is a more common way to serve pickled herring in Lithuania.
7. Lithuanian herring dishes are typically served alongside warm, boiled potatoes or dark rye bread for the perfect accompaniment.
How To Serve Pickled Herring?
Serving pickled herring is an art that brings a touch of tradition to your Christmas Eve dinner table. For the ultimate experience, pair it with slices of dark Lithuanian bread (rye bread) or boiled potatoes—both perfect for soaking up the briny goodness. A side of boiled vegetable and potato salad elevates the flavors, making this the best herring dish for any occasion.
And of course, no Lithuanian gathering would be complete without a bottle of good vodka to toast to the festivities (just kidding, but that's the stereotype people have of us, Lithuanians...). Cheers!
Storage and Leftovers
The good thing about pickled herring is that it keeps wonderfully for days, allowing you to enjoy it beyond the initial feast. Simply transfer any leftovers to an airtight container or cover your serving dish tightly with plastic wrap to maintain freshness. Store in the fridge, and your herring will stay delicious for up to a week—perfect for a quick snack or another round of traditional flavors!
More Lithuanian Christmas Eve Recipes
Looking for more recipes for a traditional Lithuanian Christmas Eve feast? Try our Beet Salad With Prunes, Smoked Mackerel Potato Salad, Meatless Mushroom Balls and the oldest Christmas Eve recipe known - Kucia! More recipes that are popular can be found below:
Lithuanian Pickled Herring Rollmops
Equipment
- Large Jar With A Lid
Ingredients
- 300 g (4 half filets) herring filets in brine, not oil!
- 450 ml (2 cups) cold water
- 4-5 small onions approx 250g (8 oz), sliced into thin rings
- 120 ml (½ cup) apple cider vinegar
- 40 g (¼ cup) granulated sugar
- a pinch of salt and black pepper
Instructions
- If the herring fillets have skin, gently peel it off. Dab the fillets with a paper towel to remove excess brine.
- Place the fillets into a large jar. Top them with onion rings.
- In a bowl, mix water, vinegar, sugar, salt, and black pepper. Stir until the sugar dissolves.
- Pour the pickling liquid over the herring and onions in the jar, ensuring everything is submerged.
- Seal the jar and place it in the fridge for 6–8 hours, or overnight, to allow the flavors to develop.
- Choose your serving style:1. Rollmops Style: Roll each fillet into a spiral, secure with a cocktail stick, and arrange on a plate with pickled onions from the jar.2. Bite-Size Pieces: Cut the fillets into small pieces, arrange them on a plate, and top with the pickled onions.
- Lithuanian herring dishes are typically served alongside warm, boiled potatoes or dark rye bread for the perfect accompaniment.
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