Herring Salad with Sour Cream

This German-style herring salad is all about the contrast between briny, rich marinated herring and the crisp tartness of fresh apples and onions, all dressed in a creamy sour cream sauce lightened with yogurt. It’s a classic Northern European dish that shows up at holiday tables, Sunday brunches, and beer gardens alike.

The sauce balances sour cream’s richness with yogurt’s tang, plus a squeeze of lemon and just a pinch of sugar to round out the acidity. It’s not sweet; the sugar just smooths the sharp edges. Thin-sliced onions and tart apple wedges get tossed in this dressing before everything is layered with the herring fillets.

Five hours of marinating in the fridge is where the magic happens. The onions mellow, the apples absorb some of the briny herring flavor, and the sauce thickens as it melds with the fish juices. A sprinkle of fresh dill before serving ties it all together with that classic Scandinavian-German flavor.

Kitchen Tips

• Use good-quality marinated herring from a jar or deli counter. The quality of the fish makes or breaks this dish
• Choose firm, tart apples like Granny Smith. Sweet apples throw off the balance
• Slice the onions as thin as possible. Thick onion rings are too assertive even after marinating
• This salad tastes even better the next day, so making it a day ahead is a smart move

Variations

• Beet addition: Fold in cooked, diced beets for a Scandinavian-style pink herring salad
• Pickled cucumber: Add thin slices of pickled cucumber for extra crunch and acidity
• Rye bread pairing: Serve on dark pumpernickel or rye bread for a traditional open-faced sandwich