Lithuanian Herring With Sautéed Onions and Carrots
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.
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.