There's a certain allure to the briny, bold flavors of the Baltic Sea, and this herring salad captures that essence beautifully. Inspired by a traditional Scandinavian recipe, this dish has become a cherished part of my culinary repertoire. The first time I prepared it, I was heavy-handed with the onions, which overpowered the delicate herring. Through trial and error, I've balanced the ingredients to complement the herring's natural zest. The addition of crisp apples and a creamy dill dressing transforms this salad from a simple fish dish to a refreshing and sophisticated appetizer.
My journey with this recipe began after a memorable trip to Sweden, where I first tasted a version of this salad at a quaint seaside café. I remember the original being slightly too acidic for my taste, which I later realized was due to an excess of vinegar. It's essential to strike the right balance of acidity and creaminess. After several tastings and a few tweaks to the dressing, I've honed this recipe to what I believe is the perfect harmony of flavors. Let's dive into this Baltic Sea herring salad, a dish that's sure to transport your taste buds to the shores of Scandinavia.
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Ingredients
- Marinated Baltic herring fillets — 8 oz (225g), cut into bite-sized pieces
- Red onion — 1 small, finely chopped
- Firm apples — 2, cored and diced (Granny Smith or Pink Lady work well)
- Boiled potatoes — 3 medium, peeled and diced
- Pickles — 4, diced
- Fresh dill — 3 tbsp, chopped, plus extra for garnish
- Sour cream — ½ cup (120ml)
- Mayonnaise — ¼ cup (60ml)
- White wine vinegar — 2 tbsp
- Mustard — 1 tsp, Dijon preferred
- Sugar — 1 tsp
- Salt — to taste
- Freshly ground black pepper — to taste
Instructions
- Begin by preparing the herring. If you're using herring in oil, drain it well and pat dry with paper towels. If it's in a vinegar brine, give it a quick rinse under cold water to remove excess acidity, then pat dry. Cut the herring into bite-sized pieces, which I've found to be the perfect size for melding flavors without overpowering the palate.
- Boil the potatoes until just tender, about 15-20 minutes, depending on their size. I've learned that overcooking them makes the salad mushy, so it's best to start checking them a few minutes early. Once done, drain and let them cool before dicing. This cooling period is crucial as it prevents the potatoes from falling apart when mixed with the other ingredients.
- In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, mustard, and sugar until smooth. This dressing is the heart of the salad, and getting it right is key. The first time I made it, I used too much vinegar, which overwhelmed the delicate herring. Now, I've found the perfect ratio that complements the fish beautifully.
- Add the finely chopped red onion to the dressing. I've discovered that letting the onion marinate in the dressing for a few minutes before combining it with the other ingredients mellows its sharpness and infuses the dressing with a subtle flavor that's just divine.
- In a large mixing bowl, combine the diced potatoes, apples, pickles, and chopped dill. The apples add a fresh crunch and a hint of sweetness that balances the savory notes of the herring and pickles. I remember the first time I skipped the apples, and the salad felt like it was missing a crucial element.
- Gently fold in the herring pieces, taking care not to break them up too much. The integrity of the herring is important for texture and presentation. I've found that a light hand at this stage makes all the difference.
- Pour the dressing over the salad and mix gently until everything is evenly coated. Season with salt and freshly ground black pepper to taste. It's important to season at the end, as the herring and pickles already bring their own saltiness to the dish.
- Cover and refrigerate the salad for at least an hour before serving. This resting period allows the flavors to meld together and the dressing to fully permeate the ingredients. I've served it immediately before, and while it was good, the difference in depth of flavor after chilling is remarkable.
- When ready to serve, give the salad a gentle stir and garnish with additional fresh dill. The vibrant green of the dill not only adds a pop of color but also a fresh, herby aroma that's incredibly inviting.
Substitutions
- Marinated Baltic herring — If you can't find Baltic herring, pickled mackerel or even smoked trout can be used as substitutes. Each brings its own unique flavor to the salad, and I've enjoyed experimenting with these alternatives.
- Sour cream and mayonnaise — For a lighter dressing, Greek yogurt can replace some or all of the sour cream and mayonnaise. It maintains the creaminess while adding a tangy twist.
Variations
- Beetroot addition — For a splash of color and earthy sweetness, add diced cooked beetroot to the salad. It's a variation I tried after seeing it in a Baltic cookbook, and it's become a favorite among my friends.
- Capers — For an extra burst of briny flavor, sprinkle in a tablespoon of capers. They add a delightful piquancy that pairs well with the herring.
Dietary Restrictions
- Dairy-free — To make this salad dairy-free, use a dairy-free sour cream alternative and a vegan mayonnaise. The flavors will still come together beautifully.
Equipment
- Large mixing bowl
- Small whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Potato peeler
Storage and Reheating
- This herring salad is best enjoyed fresh but can be stored in the refrigerator in an airtight container for up to 2 days. I've found that the flavors continue to develop, but the apples may lose some of their crispness.
Pro Tips
- Ingredient temperature — Ensure that the potatoes and herring are completely cooled before mixing them with the other ingredients. This prevents the salad from becoming soggy and helps maintain the distinct textures of each component.
- Dressing consistency — The dressing should be creamy but not too thick. If it's too thick, it will weigh down the salad. You can thin it with a tablespoon of milk or water if necessary.
- Balance of flavors — Taste as you go and adjust the seasoning if needed. The right balance of sweet, sour, and salty is what makes this salad shine.
Baltic Sea Herring Salad Recipe: A Scandinavian Delight
Experience the briny, bold flavors of the Baltic Sea with this traditional Scandinavian herring salad, featuring a perfect balance of herring, crisp apples, and a creamy dill dressing.
Equipment
- Large mixing bowl
- Small whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Potato peeler
Ingredients
- 8 oz Marinated Baltic herring fillets cut into bite-sized pieces
- 1 small Red onion finely chopped
- 2 Firm apples cored and diced (Granny Smith or Pink Lady work well)
- 3 medium Boiled potatoes peeled and diced
- 4 Pickles diced
- 3 tablespoon Fresh dill chopped, plus extra for garnish
- ½ cup Sour cream
- ¼ cup Mayonnaise
- 2 tablespoon White wine vinegar
- 1 teaspoon Mustard Dijon preferred
- 1 teaspoon Sugar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by preparing the herring. If you're using herring in oil, drain it well and pat dry with paper towels. If it's in a vinegar brine, give it a quick rinse under cold water to remove excess acidity, then pat dry. Cut the herring into bite-sized pieces, which I've found to be the perfect size for melding flavors without overpowering the palate.
- Boil the potatoes until just tender, about 15-20 minutes, depending on their size. I've learned that overcooking them makes the salad mushy, so it's best to start checking them a few minutes early. Once done, drain and let them cool before dicing. This cooling period is crucial as it prevents the potatoes from falling apart when mixed with the other ingredients.
- In a small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, mustard, and sugar until smooth. This dressing is the heart of the salad, and getting it right is key. The first time I made it, I used too much vinegar, which overwhelmed the delicate herring. Now, I've found the perfect ratio that complements the fish beautifully.
- Add the finely chopped red onion to the dressing. I've discovered that letting the onion marinate in the dressing for a few minutes before combining it with the other ingredients mellows its sharpness and infuses the dressing with a subtle flavor that's just divine.
- In a large mixing bowl, combine the diced potatoes, apples, pickles, and chopped dill. The apples add a fresh crunch and a hint of sweetness that balances the savory notes of the herring and pickles. I remember the first time I skipped the apples, and the salad felt like it was missing a crucial element.
- Gently fold in the herring pieces, taking care not to break them up too much. The integrity of the herring is important for texture and presentation. I've found that a light hand at this stage makes all the difference.
- Pour the dressing over the salad and mix gently until everything is evenly coated. Season with salt and freshly ground black pepper to taste. It's important to season at the end, as the herring and pickles already bring their own saltiness to the dish.
- Cover and refrigerate the salad for at least an hour before serving. This resting period allows the flavors to meld together and the dressing to fully permeate the ingredients. I've served it immediately before, and while it was good, the difference in depth of flavor after chilling is remarkable.
- When ready to serve, give the salad a gentle stir and garnish with additional fresh dill. The vibrant green of the dill not only adds a pop of color but also a fresh, herby aroma that's incredibly inviting.
Notes
- Ingredient temperature — Ensure that the potatoes and herring are completely cooled before mixing them with the other ingredients. This prevents the salad from becoming soggy and helps maintain the distinct textures of each component.
- Dressing consistency — The dressing should be creamy but not too thick. If it's too thick, it will weigh down the salad. You can thin it with a tablespoon of milk or water if necessary.
- Balance of flavors — Taste as you go and adjust the seasoning if needed. The right balance of sweet, sour, and salty is what makes this salad shine.
Nutrition
Nutrition Facts
Baltic Sea Herring Salad Recipe: A Scandinavian Delight
Amount per Serving
Calories
777
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
23
mg
8
%
Sodium
639
mg
28
%
Potassium
159
mg
5
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
332
IU
7
%
Vitamin C
4
mg
5
%
Calcium
73
mg
7
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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