Lithuanian Herring Salad With Onion And Tomato (Silke Su Pomidor

1. 1

   You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.

2. 2

   Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.

3. 3

   Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.

4. 4

   Thinly slice the onions.

5. 5

   Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.

6. 6

   Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.

7. 7

   Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.

8. 8

   Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.

9. 9

   Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

* Per serving · 4 servings · Values may vary.

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