Herring with sun-dried tomatoes is an exceptionally quick and easy-to-prepare dish, which you can serve as a party snack. The basis of this dish is, of course, herring, sun-dried tomatoes, onion and spices such as mustard, pepper and balsamic vinegar. When making herring with sun-dried tomatoes, I always go for tomatoes in olive oil brine, because they are soft, and an additional advantage is that you can also use the brine as well. Sun-dried tomatoes are also available in stores without brine, but those type of tomatoes should be soaked before combining them with the herring in order to soften them up. I recommend the following recipe for herring with sun-dried tomatoes, if you are looking for ideas for Easter and party dishes.
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Ingredients for herring with sun-dried tomatoes.
- 80 g sun-dried tomatoes in olive brine
- 400 g herring in oil brine
- 100 g onion
- 2 tablespoons of French mustard
- 3 tablespoons of sunflower oil
- a pinch of colourful pepper
- 1 tablespoon of balsamic vinegar
- 4 tablespoons of olive oil taken from tomatoes brine
How to make herring with sun-dried tomatoes.
Peel the onion, cut it into thin feathers, put it into a colander and pour hot water over it. Let it cool down. Drain the herring from the excess oil using a paper towel and cut it into two-centimetre-wide pieces. Cut the sun-dried tomatoes into thin strips, then transfer the strips in a bowl with the onion and herring.
Combine the sunflower oil, brine oil, pepper, balsamic vinegar and mustard in a cup. Pour the ingredients from the cup over the ingredients in the bowl, mix thoroughly and set aside for at least two hours in the refrigerator.
Good to know when making herring with sun-dried tomatoes.
In my opinion, in this dish it is herring fillets in oil brine that work best. Of course, you can also use salted herring, but before using it, you must first thoroughly soak it in water, and change the water a few times.
Do you like herring? If so, try our recipe for Kashubian style herring.
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