Bold Herring Salad

This is a Northern European classic, a herring salad in the Scandinavian tradition that balances briny, sweet, tart, and creamy all in one bowl.

Marinated herring in wine sauce brings the savory, tangy backbone, while diced beets add earthy sweetness and turn the whole salad a striking rosy pink.

Crisp apple and sliced Spanish onion add fresh crunch and bite, and potatoes make it hearty and substantial.

The dressing pulls it together: whipped cream loosened with white vinegar, mustard, pepper, and dill, light and tangy rather than heavy. Serving it on the side lets everyone dress their own portion to taste.

It’s make-ahead friendly and a refreshing, unexpected choice for a summer table or a holiday spread.

The recipe offers a smart tip: choose Granny Smith apples for a tart version or Braeburn for a sweeter one.

Kitchen Tips

• Drain the herring and reserve the onions from the jar to use in the salad.
• Keep the salad and dressing separate until serving so it stays fresh and crisp.
• Fold the beets in gently just before serving so they don’t bleed pink over everything.
• Garnish with fresh dill for the brightest flavor.

Variations

• Use Granny Smith apples for tart or Braeburn for sweet, as the recipe suggests.
• Stir in chopped hard-boiled egg or pickles.
• Swap whipped cream for sour cream or Greek yogurt for a tangier dressing.