Author Notes: It’s a traditional Lithuanian dish that is usually prepared for Christmas Eve, when no meat or dairy dishes are allowed. It is important to use the best herring you could find; you might want to visit a Eastern European or Russian food store, if you have one in your area, as they usually have an abundance of good quality herring available. —Ausra
tablespoons vegetable oil
tablespoon brown sugar
freshly ground pepper
- Peel and shred the carrots using large holes of box shredder or a food processor.
- Slice the onion in 3 mm-thick half-circle slices (or you can chop it, if you wish)
- In saute pan heat the oil on medium high heat. Add carrots, onion, sugar and salt. Cook, stirring occasionally, until carrots are soft and the onion is translucent, about 7-10 minutes.
- Add ketchup to the pan, stir well to incorporate. Add cinnamon. Season with more salt and pepper. Off the heat – let it cool completely.
- Remove the skin and thin bones from herring filets. Slice filets into 5 mm-wide slices and lay them snugly in a single layer on a large serving plate.
- Top the layer of herring slices with cool carrot-onion mixture.
- Best served with steamed buttered potatoes, potato latkes or with thick slice of hearty rye bread. Enjoy!