Scottish Gaelic: sgadan
Herring has been a known staple food source since 3000 B.C. Here, in the Baltic sea region, herring is one of the most popular fishes. There are various methods of preparing it: raw, pickled, fried and even fermented... In Poland it is a must to eat herring during the lent before Easter and at the Christmas Eve Dinner, usually raw, cut into chunks with onion slices and oil. In my family we often eat this kind of herring salad for breakfast. Let me also propose a warm dinner dish: Polish herring croquettes, krokiety śledziowe.
see also: Portuguese codfish fritters
2 herring fillets, those without bones and heads, that were cured in salt (+ water + milk)
1/2 kg potatoes*
2 big onions
1/2 cup breadcrumbs
a bit of flour to sprinkle
1. Soak herrings overnight in water with a bit of milk to remove excessive salt
2. Cook potatoes (* if you want to obtain less herringy taste, take 1 kg of potatoes). Chop 1 onion and fry until golden brown
3. Using meat grinder, grind together soaked drained herings, cooked potatoes and the second onion
4. Combine the ground ingredients with breadcrumbs, chopped dill and lightly beaten egg. Add pepper to taste, you don't need to add salt cause herrings are already salty. Knead a bit.
5. Form croquettes, sprinkle with flour and fry. Serve with salads (tastes good with beetroot or raddish salad) and yoghurt with dill, parsley or chives