Salads
This chopped herring salad recipe delivers the creamy, briny crunch of Nordic tradition without the fuss. The secret lies in properly preparing the herring—cleaning, chopping, and marinating it just enough to balance its bold flavor with tender potatoes, sharp onions, and fresh dill.
It’s a dish built on texture: crispy edges, velvety mayo, and a tangy finish that keeps every bite interesting.
What sets this salad apart is the technique: the herring is chopped finely but not minced, preserving its signature bite, while the creamy dressing binds everything together without overpowering. Traditional Scandinavian cooks rely on this balance—creamy yet crunchy, rich yet light.
The result is a dish that’s hearty enough for a main course but simple enough for a quick lunch.
By the time you’re done, you’ll have a salad that’s creamy, satisfying, and packed with Nordic charm—no complicated steps required. The herring’s natural oils blend with the dressing, creating a velvety texture that coats every ingredient.
Serve it on crusty rye bread for a meal that feels both rustic and refined.
This recipe works equally well as a standalone dish or alongside pickled herring for a full Scandinavian spread. The key is keeping the ingredients fresh and the herring properly prepared—once you master that, the rest is effortless. Let’s get started.
Ingredients for chopped herring salad
Nordic-inspired ingredients for a briny, creamy salad that balances texture and bold flavor effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Herring Fillets 🐟 | 12 oz | Skinless, deboned, Nordic-style |
| Red Potatoes 🥔 | 1 ½ lb | Baby potatoes, halved, boiled |
| Red Onion 🧅 | 1 whole | Thinly sliced, sharp variety |
| Fresh Dill 🌿 | ½ cup | Finely chopped, stems removed |
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat preferred |
| Sour Cream 🥛 | ¼ cup | Full-fat for creaminess |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, strained |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or medium heat |
| Fresh Chives 🌱 | 2 tbsp | Finely chopped, for garnish |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Crusty Rye Bread 🍞 | 8 slices | For serving, optional |
The herring is the heart of this dish, so source it fresh from a Scandinavian market or well-stocked seafood counter—look for fillets with vibrant pink flesh and minimal odor. If using canned herring, opt for high-quality brands like Wild Planet or Crown Prince, drained and rinsed thoroughly. The potatoes should be small and waxy—Yukon Golds or Red Bliss work beautifully. For the dill, bundle it in a damp paper towel and store in the fridge until ready to use, as it wilts quickly. The mayo and sour cream should be full-fat to achieve that velvety texture; Hellmann's or Duke's are reliable choices for the mayo, while Kroger or Trader Joe's organic sour cream adds a tangy depth.
No fresh herring? High-quality canned herring (like Crown Prince) works in a pinch, but drain and rinse it well to remove excess oil and brine. Substitute the sour cream with Greek yogurt at full-fat for a lighter option, though the texture will differ slightly. If Dijon mustard is unavailable, yellow mustard at half the amount will suffice, though the flavor will be milder. For a sharper bite, swap the apple cider vinegar for white wine vinegar—just ensure it’s chilled before mixing. The red onion can be swapped for green onions if preferred, though the sharpness will be less intense. For a gluten-free option, omit the rye bread or use a gluten-free baguette.
This salad holds beautifully in the fridge for up to 3 days, though the texture may soften slightly over time. Store the dressing separately if possible to maintain crispness in the potatoes and herring. For best results, assemble the salad just before serving—this ensures the herring retains its signature crunch. The dressing can be prepped 1 day ahead and stored in an airtight container. To serve, arrange the salad on a platter with the rye bread slices on the side, and garnish with a sprinkle of fresh chives and a drizzle of extra lemon juice for brightness. The flavors meld even better the next day, making it an ideal make-ahead dish for gatherings.
Why You'll Love This Recipe
- Fewer Ingredients, Bigger Payoff: I swear by this recipe because it’s that simple—just herring, potatoes, onion, dill, and mayo. No fancy techniques, no last-minute store runs. Honestly, I’ve made it with whatever potatoes were on sale, and it still tastes like a celebration.
- Taste You’ll Fight Over: The herring’s briny punch cuts through the creamy mayo, while the dill and onion add this bright, tangy kick. Between us, my husband stole the last bite from the lunchbox—twice—and he’s not usually a seafood guy.
- Picnic to Potluck Hero: Pack it in a jar for a beach day, serve it on crusty bread at a summer barbecue, or bring it to a potluck where everyone else is pulling out casseroles. It’s the dish that actually gets eaten, not just admired.
- Leftovers That Don’t Disappoint: Make a double batch and stash it in the fridge—it keeps for days without getting soggy. I’ll be real: I’ve reheated this salad cold the next morning and still craved it. Budget win, flavor win.
Step-by-step instructions for Nordic-inspired chopped herring salad
Here's how to assemble this creamy, textured Nordic classic with perfect balance.
Prepare the Herring for Chopping
Place the 12 oz fresh herring fillets on a cutting board and pat them completely dry with paper towels. This step is crucial—any moisture will prevent the herring from chopping cleanly and will dilute the creaminess of your salad. Using a very sharp chef's knife, cut the fillets into ¼-inch dice, working carefully to maintain even pieces. Nordic-style herring has a delicate texture, so avoid over-chopping which can turn it mushy.
Transfer the diced herring to a large mixing bowl. You'll notice the pieces should be uniform in size, which ensures even distribution throughout the salad. Set aside for now—we'll return to it after preparing the potato base.
Create the Creamy Base
In a medium bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup sour cream, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp salt, and 0.5 tsp black pepper until completely smooth and emulsified. The mixture should be thick but still pourable, with a bright tang from the lemon and vinegar cutting through the richness of the dairy. This base forms the creamy foundation of your salad, so take your time to ensure all ingredients are fully incorporated.
Add the 0.5 cup finely chopped fresh dill and 2 tbsp chopped fresh chives to the creamy mixture, stirring gently to distribute the herbs evenly. The dill provides that signature Nordic freshness while the chives add a delicate oniony note. Set this mixture aside while you prepare the potato component.
Prepare the Potato Component
Using the 1.5 lb baby red potatoes that have been halved and boiled until tender, drain them well and let them cool slightly. Once cool enough to handle, use a fork to gently break them into small, uneven chunks—think about ½-inch to ¾-inch pieces. The slightly rustic texture of these potatoes contrasts beautifully with the smooth herring and creamy dressing.
Transfer the potato chunks to the mixing bowl with the herring. Add the creamy herb mixture and gently fold everything together using a rubber spatula. Be careful not to overmix—just combine until the potatoes are fully coated with the dressing. The salad should look vibrant with pink herring peeking through the creamy sauce and bright green herbs.
Incorporate the Onion and Final Adjustments
Add the thinly sliced red onion to the herring-potato mixture and gently fold it in. The sharpness of the onion will cut through the richness of the herring and cream, adding complexity to each bite. Taste the salad and make any final adjustments—you may need to add a splash more lemon juice if it needs more brightness, or a pinch of salt if it needs more seasoning.
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly. The salad will keep well in the refrigerator for up to 2 days, making it ideal for meal prep.
Serve with Crusty Rye Bread
When ready to serve, give the salad one final gentle stir. The texture should be creamy yet still have that satisfying crunch from the potatoes and herring. Spoon the salad onto plates and serve immediately with the 8 slices crusty rye bread on the side. The hearty bread provides the perfect vehicle for this rich salad, soaking up every last bit of the creamy herring mixture.
The final salad should have a perfect balance of textures—creamy from the dressing, crunchy from the potatoes and herring, and fresh from the herbs and onion. Each bite should deliver that signature Nordic flavor profile with a bright, tangy finish that keeps it from being too heavy.
Pro Tips For Making Chopped Herring Salad
- CHOP POTATOES COLD: I learned this the hard way—warm potatoes mash into a gluey mess when mixed with herring. Boil them until fork-tender (about 10-12 minutes for small red potatoes), then plunge into ice water for 5 minutes. The shock stops cooking and keeps them firm when chopped.
- SALT THE HERRING FIRST: Fresh herring fillets need a 10-minute salt bath (1 tsp salt per cup water) before draining and drying. This removes fishy intensity and lets the dill and mayo shine. Skip it, and you’ll taste regret—trust me, I’ve served it both ways.
- DICE ONIONS SMALL: Big chunks of red onion overwhelm the salad. Aim for 1/8-inch pieces so they soften slightly but still add bite. Pulse them in a food processor for consistency, then toss with a pinch of salt to draw out moisture—wipe it off before mixing.
- MAYO IN STAGES: Drown the herring in mayo too early, and the salad turns soggy. Start with half the mayo, mix gently, then add the rest just before serving. The potatoes and onion will absorb what they need without turning into a paste. (Yes, even if you’re impatient like me.)
Flavor customization for this dish
Herb Variations
Swap out the dill for flat-leaf parsley or tarragon if you prefer a milder herb profile. I find ½ cup parsley works beautifully, offering a slightly sweeter contrast to the herring’s brininess.
For a bolder Nordic touch, add 1 tbsp chopped chervil—it’s delicate but adds an earthy depth that pairs wonderfully with the creamy dressing. 🌿
Spice Adjustments
If you love heat, add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the dressing for a subtle smoky kick. I’ve also experimented with 1 tsp grated horseradish for a sharp, peppery bite that cuts through the richness.
Start with just a pinch—herring is already bold, so balance is key. 🌶️
Dressing Alternatives
For a lighter option, replace half the mayo with Greek yogurt (about ¼ cup) to reduce fat while keeping creaminess. If you prefer a tangier dressing, add 1 tbsp extra lemon juice or swap the apple cider vinegar for white wine vinegar.
For a smoky twist, stir in ½ tsp liquid smoke—just be careful not to overdo it. 🥛
Potato Swaps
Waxy potatoes like Yukon Golds or new potatoes work best, but for a heartier texture, try ½-inch diced celery root or parsnips. I’ve also used roasted sweet potatoes for a caramelized sweetness that balances the herring’s saltiness. Just roast them until tender and cool before adding. 🥔
Add-Ins for Crunch
For extra texture, fold in ¼ cup toasted breadcrumbs or crushed potato chips (like Kettle Brand) into the dressing before mixing. I also love adding 2 tbsp finely chopped pickled beets for a sweet-tart contrast that brightens the whole salad. 🥔✨
Sweet-Tart Balance
Add 1 tbsp honey or maple syrup to the dressing for a subtle sweetness that rounds out the herring’s saltiness. I’ve also tried 1 tbsp finely chopped apple (like Granny Smith) for a crisp, juicy element.
Just be mindful—herring is already rich, so a little goes a long way. 🍎
Nutrition facts
Frequently asked questions
Can I use canned herring instead of fresh?
Yes, but with adjustments! Drain and rinse high-quality canned herring (like Crown Prince) thoroughly to remove excess oil and brine. Chop it into ¼-inch pieces and pat completely dry with paper towels—this prevents a watery salad. For best results, marinate the chopped herring in 1 tbsp lemon juice for 10 minutes before mixing with other ingredients.
How do I keep the potatoes from getting mushy?
Boil the potatoes until just tender (10-12 minutes for baby red potatoes), then drain immediately and cool completely before handling. For extra crunch, toss the cooled potatoes with ½ tsp cornstarch before adding to the salad. Pro tip: Undercook slightly—they'll finish cooking in the dressing while chilling.
What if I don't have sour cream?
No problem! Substitute with Greek yogurt (full-fat for best texture) or extra mayo (reduce by 2 tbsp to maintain balance). For tanginess, add 1 extra tbsp lemon juice or ½ tsp white wine vinegar to compensate. The salad will still be creamy, though slightly lighter.
Can I make this salad ahead of time?
Prepare the salad 1 day ahead and store in an airtight container. Keep the dressing separate until serving to maintain crispness. The flavors actually improve overnight as everything melds together. Just give it a final stir before serving and add fresh chives for brightness.
Why does my herring salad taste too salty?
Fresh herring can be quite salty—rinse the fillets thoroughly before chopping. If using canned herring, rinse well and pat dry. For the salad itself, balance saltiness by adding more lemon juice (1 extra tbsp) or sweetness (½ tsp honey). The creamy dressing helps dilute the salt, so don't overdo it with additional salt when assembling.