HORS d'OUERVES

HERRING WITH SOUR CREAM (Sledzie w Smietanie)
Herring is a traditional Polish hors d'oeuvre. There is no lack of herring in Poland, as it is fished in large quantities in the Baltic Sea. There are many different herring dishes, and although they can be eaten fresh, this is the most favourite way of preparing them.

12 salted herring fillets
100g onion
4 hard-boiled eggs
250 ml sour cream

Rinse the herrings and set aside. Peel and dice onions. Mix the onions with the sour cream in a bowl. Add herrings and chill. When ready to serve, decorate with sliced hard-boiled eggs. Serves 4.

LITTLE FINGERS (Paluszki)
Best served straight from the oven.

125g butter
125g cooked potato, mashed
125g flour
1 egg, beaten
1 tbs caraway seeds
salt

Preheat oven to 240C/475F. Combine butter, potato and flour to make a dough. Place on a well-floured board and knead. Refrigerate for 15 minutes, then roll out very thinly. Cut into narrow strips. Place on a well greased baking tray and brush with beaten egg. Sprinkle with salt and caraway seeds. Bake for approx 10 minutes, until golden. Serves 4.



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