By Robert Strybel
THE POLISH CHEF
HERRING IN OIL (sledz w oleju):
Drain 12 – 16 oz. jar of marinated herring, discarding onions and spices. Plunge into cold water for no more than 1 min. and drain well in colander. Place in clean jar or bowl and drench with salad oil to cover. Refrigerate over night or longer. When ready to serve, remove herring with fork to serving platter. Top each piece with a little half a spoonful of very finely-chopped onions. Decorate platter with parsley sprigs, pickled mushrooms and/or gherkins.
CREAMED HERRING (sledz w smietanie):
Store-bought creamed herring are not very good, because they contain all kinds of chemical preservatives to prevent such a spoilage-prone combination as fish, cream and onions from going bad. Instead, drain a 12 – 16 oz. jar of marinated herring, discarding onions and spices. Plunge into cold water for no more than 1 min. and drain in colander. If desired, cut herring into smaller, bite-sized pieces and arrange on lettuce-line serving dish. Fork-blend 3/4 c. dairy sour cream (or plain low-fat yogurt for dieters) with 1/4 c. mayonnaise (regular or light), 1 t. sharp brown prepared mustard, the juice of 1/2 a small lemon and several dashes of white pepper. Drench herring with sauce just before serving. Note: herring are served either with rye bread or boiled potatoes.