Save the Family Herring Platter

This is a classic Scandinavian presentation: pickled or matjes herring fillets scored diagonally and surrounded by a ring of sour cream, then bordered with alternating mounds of finely chopped egg white, egg yolk, cucumber, pickled beets, and fresh parsley.

The visual appeal is the whole point. Each garnish keeps its distinct color: pale white egg whites, bright yellow yolks, deep purple beets, and vivid green parsley. The alternating mounds create a composed, almost formal presentation that looks impressive with very little effort. Chilling the platter before assembling keeps everything crisp and fresh.

The separate chopping of egg whites and yolks is the detail that makes this look professional rather than thrown together. Mixed together they turn gray and muddy. Kept apart, each mound contributes both texture and color contrast.

Pickled herring and matjes (young salt-cured herring) both work here. Matjes is milder and silkier; pickled herring has more vinegar sharpness. The sour cream (or sour cream-mayo blend) softens both.

Pro Tips

• Score the herring fillets with diagonal cuts halfway through, spacing them about half an inch apart. This makes portioning cleaner and gives the fillets a more polished look.
• Drain pickled beets well before chopping so they don’t bleed into the neighboring garnishes.
• For the sour cream, a half-and-half mix with mayonnaise makes a richer, slightly more neutral base that works with both herring varieties.
• Serve with crispbread, rye crackers, or boiled new potatoes on the side.