Sledzie w tomatowym sosie (Salted herrings in tomato puree)
Salted herring fillets - 2 per person
Tomato puree - 30g for 6 fillets
Vegetable oil - 2 tablespoons for 6 fillets
Light rye bread with caraway seeds
Mix all the ingredients and leave to stand for several hours or overnight in a cold place to marinate.
Serve with slices of rye bread to mop up the oil and tomato juices.
Photograph (c)2008 Ewa Czernuszewicz