A modern herring serving with beetroot and marinated potatoes. AI-generated illustration created for LithuaniaLinks.
What silkė su bulvėmis is
The name means herring with potatoes. It does not specify one sauce or arrangement. The pairing was included in Lithuania's national-menu selection, alongside hot main dishes and desserts.
Herring at Christmas Eve
Herring has a prominent place in Lithuanian Christmas Eve meals. Go Vilnius describes families buying it from shops or markets and preparing it in their own ways. A Christmas association does not mean it is only eaten in December.
With beetroot and marinated potatoes
Beatos virtuvė pairs salted herring with beetroot and wine-marinated potato slices. This is a modern presentation of the combination, not a claim about how every Lithuanian household serves herring.
Home recipe
Herring with marinated potatoes and beetroot
4 portions
Approx. 410 kcal per serving · 1/4 of the batch
Recipe adapted from: Beatos virtuvė.
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Includes at least 30 minutes marinating.
Ingredients
Add only what you need, or add the whole recipe at once.
Fish and vegetables
- 400 g ready-to-eat salted herring fillets
- 5 to 6 small potatoes
- 2 to 3 small cooked beetroots
- A little lemon juice or vinegar
Potato marinade
- 300 ml white wine
- 2 tsp sugar
- 4 tsp apple cider vinegar
- 4 tsp olive oil
- A handful of dill and parsley
Method
- Slice the washed potatoes. Boil in salted water until just tender, then drain and cool.
- Reduce wine and sugar by about half, roughly 10 minutes. Add vinegar and oil; simmer briefly.
- Dress the potato slices with the marinade and leave for at least 30 minutes.
- Slice the beetroot and add a little lemon juice or vinegar. Dice the herring and chop the herbs.
- Layer beetroot, herring and potato in a serving ring. Lift off the ring and finish with the herbs.
Ingredient information: Fish; Check wine and vinegar for sulphites. Check the labels of bought ingredients.
Energy estimate
Approx. 410 kcal per serving
Reference servings per batch: 4. 1/4 of the fish, potatoes, beetroot and marinade.
Calculation details
Uses a salted-herring label value of 167 kcal/100 g, 550 g potatoes and 250 g cooked beetroot. All wine energy is counted; simmering may reduce it. Herring brands and the amount of oil drained can change the result.
Calculated from ingredient quantities and the stated reference serving, rounded to the nearest 10 kcal. Brands, portion size and retained frying fat affect the result.
