Scandinavian Fish Salad

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.