This German herring salad is a simple, traditional version made with just a few basic ingredients in about 15 minutes. It uses pickled herring, onion, apple, and a creamy sour cream dressing.
The German herring salad is a traditional German home-style dish, often served with bread or boiled potatoes. My husband loves it, especially on the second or third day, piled high on a slice of sourdough bread.
Some versions include mayonnaise, pickles, oil, or beetroot. This one is much simpler. It is the way my husband's grandmother used to make it. She cooked during hard times and kept food simple and affordable, but still good.
- Check out more of her original German salad recipes, like German Potato Salad or Cucumber Salad with Oil and Vinegar.
Ingredients: 5 + salt & pepper | Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4 | Difficulty: Easy
Jump to recipe
Recipe notes
Herring: In Germany, Matjes herring is used. It is lightly salted and not vinegar-pickled. In the US, you can use pickled herring, sometimes sold as soused herring. If you can, go for a milder variety.
- And if you like herring, use more to make these Danish Smörrebröd.
A slightly tart apple works best, as it balances the fish and dressing. Check out this Raw Beetroot and Feta Salad with apples, too.
Onion: I often use red onion, but white or yellow onions work just as well.
The dressing is sour cream with mustard. German yellow mustard is the classic choice, but Dijon works just as well.
See the recipe card for full information on ingredients and quantities.
Variations
You can addchopped pickles or beetroot if you like. Cooked beetroot (not pickled) also gives the salad a nice pink colour.
A spoon of mayonnaise or a little heavy cream makes it softer and milder.
If the herring is quite sharp, a pinch of sugar helps balance it. If it is very mild, a small splash of apple vinegar can brighten it up.
Dill or parsley both work well if you want to add some herbs.
How to make German herring salad?
Step #1: Halve the onion and slice it thinly. Quarter and core the apple and slice it thinly too.
Step #2: Rinse the herring briefly if it tastes very strong or salty. Chop the herring fillets into small cubes.
Step #3: Place the herring, onions, and apples in a bowl. Add sour cream, mustard, salt, and pepper.
Step #4: Mix well to combine. If the salad is too acidic, adjust the taste with a bit of sugar. If it is too mild, add a little apple cider vinegar to balance the flavour.
Tips
Make this salad a little in advance if you can. It tastes much better after a few hours in the fridge, and even better on the second or third day when the flavours have blended.
Taste it again before serving, as it often needs a little extra salt, pepper, or a small adjustment after resting.
Storage
Keep the German herring salad in an airtight container in the fridge. It will last for 2-3 days. Stir once before serving, as the dressing may settle a bit.
Serving
Serve chilled with boiled potatoes or sturdy bread like this Spelt Bread. It also works well on sourdough bread as an open sandwich, eaten with a fork and knife.
German Herring Salad
Equipment
- Bowl
Ingredients
- 5 oz pickled herring fillets drained Note 1 150
- 1 small to medium red onion or ½ of a larger one
- 1 medium apple Note 2
- 1¼ cup sour cream
- 1 teaspoon German yellow mustard or Dijon mustard
- ½ teaspoon fine sea salt more to taste
- ¼ teaspoon ground black pepper more to taste
Instructions
- Herring: If the herring tastes very strong, you can quickly rinse it and pat it dry. Cut the drained herring into small cubes.5 oz pickled herring fillets
- Chopping: Cut the onion in half and slice it thinly. Quarter and core the apple and slice it thinly. Place everything in the bowl.1 small to medium red onion + 1 medium apple
- Mix: Add sour cream, mustard, salt, and pepper. Stir to combine.1¼ cup sour cream + 1 teaspoon German yellow mustard + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Adjust the taste with more salt and pepper. If the pickled herring is very acidic, you might need to balance the taste with a little granulated sugar. Start with ½ teaspoon and add more to taste if needed.
- Let rest: Cover the bowl and refrigerate the salad for several hours before serving, preferably overnight - it tastes even better on the second or third day when the flavours have blended.
- Serve with boiled potatoes or over sourdough bread.
Notes
- Make in advance: The herring salad is best when it has time to rest in the refrigerator overnight.
- Herring: In Germany, Matjes herring is used. It is lightly salted and not vinegar pickled. In the US, use pickled herring (sometimes labeled soused herring). If possible, choose a milder variety.
- Apple: A slightly tart apple works best, as it balances the fish and dressing.
Leave a Reply