Kashubian herring with chilli
500 g salted herring slices
500 g onions
5 tablespoons oil
2 tablespoons of sugar
5 tablespoons white wine vinegar + 1 tablespoon for soaking herring
200g tomato paste
5 grains of allspice
2 bay leaves
a pinch of salt
2 tbsp mustard seeds
a pinch of hot dried chilli or as much as you like
Soak the herring in water with the addition of 1 tablespoon of white wine vinegar for several hours (it's best to leave it in the fridge overnight. After draining, dry it with a paper towel.
Cut the onion into feathers Heat the oil in a deep frying pan and add the onion. Stir fry until slightly softened. Sprinkle the onion with sugar and fry for another 1-2 minutes. Add vinegar, tomato paste, allspice, bay leaves, chili to taste, mix and fry briefly. At the end, add mustard seeds, lightly salt (depending on the saltiness of herring), mix and cool.
Cut the dried herring into 1 - 2 cm strips and add to the cold sauce, mix, transfer to a bowl and then to the fridge.
*** Herring is not canned! I used the can to present the dish ;-)