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Scandinavian Fish Salad

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Submitted by tigerlillyyln

Scandinavian herring salad with pickled fish strips, crisp apple slices, sour cream, Dijon mustard, and malt vinegar marinade. A classic Nordic appetizer served chilled on lettuce.

YIELD

4 servings

PREP

3 hrs

COOK

5 min

READY

3 hrs

This classic Nordic herring salad brings together pickled fish, crisp apples, and a creamy sour cream dressing spiked with Dijon mustard. It’s the kind of dish that shows up at every Scandinavian holiday table and summer smorgasbord for good reason: the flavors are bright, balanced, and completely addictive when chilled.

The homemade pickling liquid is simple but worth doing right. Malt vinegar, water, sugar, and pickling spices boil together briefly, then cool and strain before the herring strips go in. Marinating for several hours (overnight is better) transforms the fish from briny to sweet-sour with warm spice notes running through it. Don’t skip the straining step. Whole pickling spices left in the marinade will overpower the delicate fish.

Both red and green apples go in unpeeled, sliced thin. The peel adds color and a slight snap of texture against the soft herring and creamy dressing. Sour cream and mayonnaise together create a dressing with more body than either alone, and the Dijon adds a mustardy bite that ties the sweet, sour, and creamy elements into one cohesive flavor.

Chef Tips

  • Use the freshest herring fillets you can find. The quality of the fish makes or breaks this dish since there’s no heavy seasoning to hide behind.
  • Slice the apples right before assembling. They brown quickly, and while the sour cream coating slows it down, pre-cut apples sitting out will discolor.
  • Serve on chilled plates. This salad is meant to be eaten cold, and a warm plate takes the edge off that refreshing chill.

Variations

  • Smoked salmon version: Swap the herring for cold-smoked salmon strips for a milder, more widely available fish option.
  • Beet addition: Fold in diced pickled beets for a classic Swedish touch that turns the dressing a gorgeous pink.

Ingredients

158
CUP ML MALT VINEGAR
158
CUP ML WATER
3 45
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML PICKLING SPICE *
4 4
EACH EACH HERRING
fresh, cleaned, fillets *
1 ¼ 296
CUPS ML SOUR CREAM
3 45
TABLESPOONS ML MAYONNAISE
2 10
TEASPOONS ML DIJON MUSTARD
1 1
EACH ONION
halved, thinly sliced
1 1
EACH APPLE
green delicious
1 1
EACH APPLE
red delicious
1
X RED LETTUCE
leaves, to taste *
4 4
EACH SCALLIONS, SPRING OR GREEN ONIONS
daisies, optional
1 1
SPRIGS SPRIGS DILL WEED, FRESH
fresh, optional

Directions

In small saucepan, combine vinegar and water.

Add sugar and Pickling Spice.

Bring to a boil, stirring to dissolve sugar.

Boil 2 minutes; cool.

Strain and discard spices.

Cut herring fillets in ½ inch wide strips and place in a shallow dish.

Pour cold marinade over fish.

Cover and marinate several hours or overnight.

Drain herring strips.

In a bowl, combine sour cream, mayonnaise, mustard and onion.

Cut apples in fourths, remove cores and slice thinly (do not peel).

Add sliced apples and herrings to sour cream mixture and mix together gently until coated with dressing.

Arrange lettuce leaves on 4 plates.

Spoon herring mixture on plates and garnish with green onion daisies and dill sprigs, if desired.

Serve chilled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 286 59% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 149mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 14%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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