Pickled Herring, Hard Boild Egg, & Egg Salad
Submitted by shoeke
Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.
YIELD
12 servingsPREP
10 minCOOK
0 minREADY
10 minThis is the kind of salad your Polish or Scandinavian grandmother would recognize instantly.
Pickled herring gets chopped into tender cubes and tossed with hard-boiled eggs, tart apple chunks, and sweet onion, all bound together with garlicky sour cream. The contrast is what makes it sing: briny fish against rich eggs, crisp apple cutting through the creamy dressing, fresh dill adding that herbaceous brightness.
Pile it high on thick slices of rye bread for a proper open-faced sandwich, or serve it as part of a traditional smorgasbord spread alongside pickles, cheeses, and cured meats.
Chef Tips
- Drain the pickled herring well to avoid a watery salad
- Dice everything into similar-sized pieces for the best texture in every bite
- Fresh dill is non-negotiable here; dried just won’t deliver that bright, authentic flavor
- Make it a few hours ahead so flavors can meld, but add the apple closer to serving time to keep it crisp
Ingredients
Directions
Cut herring into small cubes. Mix herring with onion, eggs, apple, and lemon juice.
Combine sour cream, garlic, salt and pepper, add to herring Sprinkle with dill or parsley.
Serve with rye bread.
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