Fish dishes
herring and boiled potato dish
living tradition
Herring, boiled potatoes, onions, oil, Kūčios, pickles, everyday table
Herring with hot potatoes
A simple but strong pairing
Herring and potatoes combine saltiness, richer fish, and the gentle fullness of potatoes. This dish does not need complicated technique.
It suits both the everyday table and Kūčios supper when prepared without dairy.
Why herring suited the Lithuanian table
Herring is preserved fish, so historically it suited a country where fresh sea fish was not available everywhere every day. Salting or marinating made it possible to bring it in, store it, and use small amounts as a strong-flavored base.
Potatoes do more than act as a side dish: they absorb the saltiness of herring, the sharpness of onion, and the oil. A bowl of hot potatoes can therefore turn a few pieces of herring into a full meal.
For the Kūčios table, a simple oil-based version without sour cream and egg is important, while everyday cooking often adds egg, pickles, beets, or sour cream.
Additions
Onion, dill, and oil are the simplest base. Pickles, beets, peas, egg, or sour cream create more modern salad-like versions.
Hot potatoes are often served separately so they stay warm.
Recipe
How to make silkė su bulvėmis
For the Kūčios table, choose a simple version with oil and onions. For everyday meals, sour cream, egg, cucumbers, or beets can be added.
Ingredients
- 400 g herring fillets
- 800 g potatoes
- 1-2 onions
- 3 tbsp oil
- Dill and pepper
- Pickles, optional
Method
- Boil the potatoes in their skins or peeled.
- Cut the herring into pieces. If it is too salty, soak it briefly.
- Slice the onions thinly; they can be briefly scalded.
- Mix the herring with onions, oil, pepper, and dill.
- Serve with hot potatoes and pickles.
Notes
For a Kūčios version, do not add sour cream or egg if you follow the fasting custom.
