For anyone reconnecting with Lithuanian roots, Lithuanian Herring is a dish that instantly evokes memories of holiday tables, family gatherings, and that unmistakable mix of tangy, savory flavors. Also known as Herring With Onions and Carrots, this recipe is a staple of the traditional twelve dishes served on Christmas Eve in Lithuania and remains one of the most loved herring preparations year-round.
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As a child, I will admit I approached herring with a fair bit of suspicion. Yet, on Christmas Eve, it was a rule: taste all twelve dishes on the table to ensure a good year ahead. So I dutifully sampled each one, including the herring with onions, and over time, I’ve grown to love it. This recipe is featured in my eBook Christmas in Lithuania, alongside 33 more traditional recipes, capturing the flavors that make the holidays so special.
Christmas In Lithuania eBook
Bring a touch of authentic Lithuanian magic to your holiday season! Whether you’re reconnecting with your roots or surprising loved ones with a nod to their heritage, Christmas in Lithuania is your ultimate guide to a heartwarming, delicious, and tradition-filled celebration.
Herring: Lithuanian Christmas Eve Must-Have
In Lithuania, pickled herring and herring with onions are almost inseparable from Christmas Eve. They sit alongside beet salad, potato salad (Balta Misraine), smoked mackerel potato salad, Lithuanian mushroom balls and other traditional dishes, symbolizing abundance and prosperity for the New Year.
This recipe stands out because the sweet sautéed carrots and onions mellow the salty bite of the herring, creating a perfect balance. It’s simple, yet profoundly satisfying, especially when made with quality herring fillets from specialty food stores or well-stocked supermarkets.
Ingredient Notes
- Herring fillets: Use herring in brine, not oil. Dab them dry with a paper towel to remove excess brine (if they are very salty, you may wash them with cold water).
- Neutral oil: Sunflower or vegetable oil is ideal for sautéing onions and carrots. Olive oil can be used for a slightly richer flavor.
- Onions: Thinly sliced brown or yellow onions create sweetness and texture. You may use red onion, but it's not traditional.
- Carrot: Coarsely grated to soften quickly in the sauté.
- Tomato ketchup: Adds tangy sweetness; adjust quantity to taste. Tomato puree with a pinch of sugar and a dash of white wine vinegar are good substitutes.
- Salt and black pepper: Season the vegetables to enhance flavors.
Step-By-Step Method
1. Peel skin off the herring fillets if needed, and dab dry with a paper towel. Slice the fillets into 1 cm strips and arrange in a single layer on a serving dish.
2. Heat the oil over low-medium heat in a large skillet. Add the sliced onions and sauté for 5 minutes until they start to soften.
3. Add the grated carrots, season with salt and black pepper, and sauté for about 10 minutes until the vegetables are fully softened. Cover the pan occasionally to speed the process.
4. Stir in the tomato ketchup and combine thoroughly. Remove from heat and let the mixture cool to room temperature for at least 10-15 minutes.
5. Once cooled, spoon the sautéed vegetable mix over the herring. Use two forks gently to spread the vegetables evenly over the fish.
6. Cover and refrigerate the whole thing for 6–8 hours to allow flavors to meld before serving.
Storage and Making Ahead
This Lithuanian Herring is best made at least 6–8 hours ahead of time, fully assembled and covered in the fridge. This resting period lets the sweetness of the sautéed carrots and onions infuse the herring, creating a richer flavor.
Leftovers can be stored in an airtight container for up to three days, making it a convenient dish for multiple holiday meals.
Serving Suggestions
Traditionally served on Lithuanian rye bread (dark Lithuanian bread known as Juoda Duona or Rugine Duona) or with boiled potatoes, this herring recipe pairs beautifully with other holiday favorites. Garnish with a few fresh dill sprigs if desired. It’s perfect for a family spread or as part of a larger platter of pickled herring variations, layered salads, and festive appetizers.
More Lithuanian Christmas Eve Recipes
This Herring With Onions is just one of many beloved dishes for a traditional Lithuanian Christmas Eve. Explore more recipes in my eBook or below to recreate the full holiday experience, from Lithuanian beet salad to Mackerel Deviled Eggs and beyond.
Lithuanian Herring With Sautéed Onions and Carrots
Ingredients
- 480 g (8 half filets or 17 oz) herring filets in brine, not oil
- 6 tablespoon neutral oil like sunflower oil
- 6 small onions (approx 250g or 8 oz) sliced thinly into semi-circles
- 1 carrot (approx 100g or 3.5 oz) coarsely grated
- 4-5 tablespoon tomato ketchup
- salt and black pepper to taste
Instructions
- If the herring fillets have skin, gently peel it off. Dab the fillets with a paper towel to remove excess brine.
- Slice the filets crosswise into strips, about 1 cm wide. Arrange them in a single layer on a serving dish.
- Heat oil over low-medium heat. Add the sliced onion and saute for 5 minutes, until starting to soften.
- Add the grated carrots, salt and pepper, and saute for approx. 10 minutes, until the vegetables have fully softened. You may cover the pan with a lid between stirring to help the process along.
- Add the tomato ketchup and stir to combine. Then take the vegetables off heat and leave to cool down to room temperature.
- Once cool, top the herring with the vegetable mix and using two forks evenly spread them across the surface of the herring to cover it completely.
- Cover and leave the herring in the fridge for 6-8 hours for the flavors to mend before serving.
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