Herring and dill salad with potatoes

Herring and dill salad with potatoes

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About this recipe: Pickled herring is tossed with a tangy yogurt sauce in this delicious buffet dish.

Lynn Lewis

Serves: 4 

  • 250 g pickled herring fillets in oil, drained
  • 2 medium white onions
  • 2 large dill pickles
  • 4 potatoes, cooked the previous day and left unpeeled
  • herb cream
  • 1⁄2 cup (125 g) yogurt
  • 100 g whipping cream
  • 1 teaspoon grated horseradish paste
  • 1 to 2 teaspoons lemon juice
  • 3 tablespoons finely chopped fresh chervil
  • 4 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh Italian parsley
  • salt and ground white pepper

Prep:2hr25min  ›  Ready in:2hr25min 

  1. Pat herring fillets dry and cut into small pieces. Thinly slice onions and cucumbers. Peel potatoes and slice.
  2. Arrange potatoes on a platter. Place herring pieces on top. Place one third of the onion rings and cucumber slices on top of herrings.
  3. To make herb cream, combine yogurt and cream. Stir in horseradish, lemon juice and all the herbs; season with salt and pepper. Spoon over salad.
  4. Refrigerate, covered, at least 2 hours. Let salad reach room temperature before serving. Garnish with remaining onion rings and sliced cucumbers.

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