Pickled Herring in Sour Cream

This is old-world fish cookery at its simplest and best. Cubed pickled herring tossed with chopped hard-boiled eggs, diced apple, onion, and a garlicky sour cream dressing, finished with fresh dill and served cold on dark rye bread.

The chopped apple is what makes this version stand out. Most sour cream herring recipes skip it, but that crisp, slightly sweet bite cutting through the briny, tangy fish and rich sour cream is genuinely good. It adds a freshness that balances the whole dish.

Draining the pickled herring well before cubing is a must. The brine that clings to the fish will thin out the sour cream dressing and throw off the balance between salt, acid, and cream that makes this work.

Chef Tips

• Use a tart apple variety like Granny Smith or Braeburn. Sweet apples disappear into the dressing, but tart ones hold their own against the salty, briny herring.
• Chop the eggs after they’ve cooled completely. Warm eggs crumble to mush and turn the dressing cloudy.
• Let the assembled salad rest in the fridge for at least 30 minutes before serving so the sour cream absorbs the herring flavors and the garlic mellows.
• Fresh dill is strongly preferred over parsley here. Dill and herring are a natural pair in Scandinavian and Eastern European cooking, and dried dill won’t give you the same bright, grassy punch.

Variations

• Add a tablespoon of capers for extra briny pop.
• Fold in thinly sliced cucumber for more crunch and a cooling note.
• Serve on pumpernickel toast points instead of rye for a denser, sweeter bread pairing.