Tatar Ze Śledzia

Name: Tatar Ze Śledzia
Prep time: 1 h 58 min
Cook time: 12 min
Total time: 2 h 10 min
Cuisine: Polish
Ingredients: 400 g Herring fillet, salt-brine; 2 Egg; 180 g Pickled cucumber, drained; 80 g Red onion, peeled; 100 g Marinated mushroom, drained; 2 tbsp French mustard; 15 g Chive; 2 tbsp Vegetable oil; ½ tsp Black pepper, freshly ground; 1 L Water, cold

Tatar Ze Śledzia · ready in 2 h 10 min · 4 servings · 326 kcal per serving · easy · 10 ingredients

A classic Polish herring tartare for Christmas Eve, Easter, or a cold supper, finely chopped so every briny, sharp, and creamy bite stays distinct.

Prep: 1 h 58 min
Cook: 12 min
Total: 2 h 10 min
Serves: 4
kcal: 326
Difficulty: easy

Polish Snacks & starters Supper Gluten-free Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gHerring fillet, salt-brine
2Egg (to serve)
180 gPickled cucumber, drained
80 gRed onion, peeled
100 gMarinated mushroom, drained
2 tbspFrench mustard
15 gChive
2 tbspVegetable oil
½ tspBlack pepper, freshly ground
1 LWater, cold

Equipment

stovetop, mixing bowl, saucepan, chef's knife, cutting board, fine sieve, colander, paper towel, serving platter, measuring spoon, spoon, small bowl

Instructions

Gather Equipment
Gather all measured ingredients and set out a mixing bowl, saucepan, knife, cutting board, sieve, colander, paper towel, and platter. · 1 min
What to look for: All ingredients and tools are within reach before soaking starts.
Soak Herring
Cover herring fillets with cold water and soak for 90 minutes, changing the water once if very salty; drain and pat dry. · 1 h 30 min
When it is done: Herring is ready when a small piece tastes pleasantly salty, not harsh.
Boil Eggs
Place eggs in a saucepan with water, bring to a boil, simmer for 9 minutes, then cool in cold water until easy to peel. · 12 min
What to look for: The shells are cool enough to handle and peel cleanly.
Chop Ingredients
Finely chop herring, pickled cucumber, red onion, marinated mushroom, chive, and egg white; keep cooked yolks separate. · 15 min
What to look for: The pieces are small and even but not mashed or minced.
Sieve Yolks
Press cooked yolks through a fine sieve into a small bowl, making fluffy crumbs for the final topping. · 3 min
What to look for: The yolk falls as soft, dry crumbs with no large lumps.
Mix Tartare
Combine herring, cucumber, onion, mushroom, mustard, vegetable oil, chive, and black pepper; fold gently to keep texture distinct. · 5 min
When it is done: Tartare is ready when the herring tastes balanced with the sour vegetables and mustard.
Serve Chilled
Spoon tartare onto a platter or 4 plates, top with chopped egg white and sieved yolk, and serve chilled for supper. · 4 min
What to look for: The pale egg topping sits lightly over the darker chopped herring mixture.

Nutrition (per serving)

kcal	326
Protein	23 g
Carbohydrates	5 g
of which sugars	2 g
Fat	23 g
of which saturated	5 g
Fibre	2 g
Sodium	1891 mg

Nutri-ScoreC

Allergens

Contains: fish, eggs, mustard

Ingredient substitutions

Red onion

Chive: Use only if the onion bite must be gentler; the result will be less sharp and less traditional.

Marinated mushroom

Pickled cucumber: This keeps the sour note but removes the mushroom character.

Chive

Red onion: Use very finely chopped red onion for a sharper finish if chive is unavailable.

Vegetable oil

Sunflower oil: Sunflower oil is neutral and keeps the classic texture.