Refreshing Herring Salad

Refreshing herring salad is a Scandinavian-style no-cook salad that plays the brininess of pickled herring against bright bursts of orange and tart apple. The onion is grated rather than chopped on purpose, releasing its juice straight into the dressing for a sharper, more diffuse onion flavor.

The one-hour marinate in the refrigerator is doing real work. It mellows the raw onion edge and lets the fruit juices loosen the herring oils into something that feels closer to a dressing than a marinade.

Dice the apple just before tossing or it will brown, and use a firm, tart variety like Granny Smith so the texture holds up against the soft pickled fish.

Serve in cupped inner lettuce leaves for a built-in spoon and an easy plated look. A slice of dark rye bread on the side is the classic pairing.

Kitchen Tips

• Drain the herring well, excess pickling liquid will overwhelm the gentle citrus.
• Section the orange over a bowl so you catch all the juice, then add it to the salad with the segments.
• Let the salad sit at least the full hour, less and the flavors do not bind together.
• Use a neutral oil here, olive oil would fight the pickle brine rather than support it.

Variations

• Stir in a tablespoon of sour cream or creme fraiche for a richer, creamier herring salad.
• Swap orange for chopped fresh pineapple and add a pinch of dill for a tropical twist.
• Toss in a handful of cooked diced beets to turn this into a Russian-style sillsallad.