Śledzie Proboszcza: A Delightful Polish Herring Dish

Cook the Sauce:
Heat the sunflower oil in a pan over medium heat.
Add the chopped onions and sauté until translucent.
Stir in the tomato paste, honey, and apple cider vinegar. Mix well to create a smooth sauce.
Add the raisins, paprika, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
Combine: In a large bowl, layer the herring pieces and pour the sauce over them. Repeat until all the herring and sauce are used. Ensure the sauce covers the fish completely.
Marinate: Cover the dish and let it marinate in the refrigerator for at least 12 hours (overnight is ideal) to enhance the flavors.
Serving and Storage Tips:
Serve chilled as an appetizer or part of a traditional Polish spread.
Garnish with freshly chopped parsley for a pop of color and added flavor.
Store in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even tastier.
Variations:
Spicy Kick: Add a finely chopped chili pepper or a pinch of cayenne for some heat.
Nutty Twist: Include chopped walnuts or almonds for added texture and flavor.
Vegetable Medley: Mix in thinly sliced carrots or red bell peppers to complement the herring.
Creamy Option: Stir in a dollop of sour cream or yogurt to the sauce for a creamier version.
FAQs:
Q1: Can I use fresh herring instead of pickled herring?
Yes, but you’ll need to brine it first to achieve the characteristic flavor. Fresh herring should be cleaned, filleted, and marinated in a vinegar-based brine for at least 24 hours before using.

Q2: What can I substitute for raisins?
Dried cranberries or chopped prunes work well as substitutes for raisins, adding a slightly different sweetness.

Q3: Can this dish be frozen?
Freezing is not recommended, as the texture of the herring can become unpleasant upon thawing. It’s best enjoyed fresh or refrigerated.

Q4: Is this dish gluten-free?
Yes, the recipe is naturally gluten-free. Just ensure the tomato paste and other condiments are free from gluten-containing additives.

Q5: What pairs well with Śledzie Proboszcza?
Serve it with rye bread, boiled potatoes, or as part of a larger spread with other traditional Polish dishes like pierogi and bigos.

Enjoy this savory-sweet dish as a true taste of Poland!