Herring Salad with Apples, Dill Pickles, & Horseradish

This herring salad is a proper Northern European spread built on matjes herring fillets soaked overnight in buttermilk to mellow their saltiness and firm up the texture. The next day, they get cut into bite-sized pieces and dressed in a creamy sauce of sour cream, yogurt, tart apples, minced dill pickles, and prepared horseradish.

Every component in the dressing is doing specific work. The sour cream and yogurt create a tangy, creamy base. Chopped tart apples add fruity crunch that contrasts with the rich fish. Dill pickles bring vinegary bite and texture. And the horseradish gives it that sharp, sinus-clearing heat that herring loves.

The balance of lemon juice and sugar at the end is where you fine-tune. You want just enough lemon to brighten without making it sour, and just enough sugar to soften the tartness without making it sweet. Taste and adjust, because herring saltiness varies between brands.

Let the dressed herring marinate for several hours in the fridge before serving. The flavors need time to meld.

Chef Tips

• The overnight buttermilk soak is essential. It draws out excess salt and gives the herring a milder, creamier flavor.
• Rinse the fillets well after soaking. Any leftover buttermilk will sour the dressing.
• Use tart, firm apples like Granny Smith. Sweet or soft apples turn mushy and throw off the flavor balance.
• Serve on dark rye bread or pumpernickel as an appetizer, or alongside boiled potatoes for a light supper.

Variations

• Beet addition: Fold in diced cooked beets for a traditional Scandinavian look and earthy sweetness.
• Dill fresh: Add a generous handful of fresh chopped dill to the sauce for an herbal brightness that complements the pickles.