Sillsallad
Swedish Herring Salad
A classic Swedish Sillsallad, a vibrant and flavorful salad featuring pickled herring, tender beets, boiled potatoes, crisp apple, and a creamy dressing. Perfect as a starter or part of a festive smörgåsbord.
🧂 Ingredients
- 300g Pickled herring fillets (in brine or vinegar)(Drain well. If using herring in brine, rinse lightly. If using large fillets, cut into bite-sized pieces.)
- 200g Cooked beets(Vacuum-packed or pre-cooked are fine. Ensure they are firm and not mushy.)
- 200g Boiled potatoes(Waxy potatoes like Yukon Gold or new potatoes work best. Boil until tender but not falling apart, then cool completely.)
- 1 medium Apple(A crisp, slightly tart apple like a Granny Smith or Honeycrisp is recommended. Peel if desired.)
- 150ml Sour cream(Full-fat sour cream will provide the best flavor and texture.)
- 50ml Mayonnaise(Adds richness and helps bind the salad. Use a good quality mayonnaise.)
- 2 tablespoons, chopped Fresh dill(Adds a fresh, herbaceous note that complements the herring.)
- 1/4 teaspoon, or to taste White pepper(White pepper has a milder flavor than black pepper and won't leave dark flecks in the salad.)
- to taste Salt(Optional, as pickled herring can be salty.)
👨🍳 Instructions
- 1
Prepare the base ingredients: Finely dice the drained pickled herring, the cooked beets, the cooled boiled potatoes, and the peeled apple into uniform, small cubes (approximately 0.5 cm / 0.25 inch). Aim for consistent sizing for a pleasant texture.
⏱️ 20 minutes - 2
Make the dressing: In a medium bowl, combine the sour cream and mayonnaise. Stir until smooth and well incorporated.
⏱️ 3 minutes - 3
Combine the salad: Add the diced herring, beets, potatoes, and apple to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated. Be careful not to overmix, which can make the potatoes mushy.
⏱️ 5 minutes - 4
Season and finish: Stir in the chopped fresh dill and white pepper. Taste the salad and add salt if needed, remembering that the herring may already be salty. Mix gently to combine.
⏱️ 2 minutes - 5
Chill thoroughly: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the salad to chill properly.
⏱️ 2 hours minimum - 6
Serve: Present the Sillsallad chilled. It is traditionally served as part of a Swedish smörgåsbord or as a starter, often garnished with extra dill or a dollop of sour cream.
💡 Pro Tips
- ✓The vibrant pink color comes from the beets, making it visually appealing.
- ✓Sillsallad often tastes even better the next day as the flavors have more time to develop.
- ✓A popular and festive dish, especially during Christmas and Midsummer celebrations.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1-2 tablespoons of finely chopped capers for a briny kick.
- Increase the amount of apple for a sweeter and tangier salad.
- Include finely chopped red onion or chives for added sharpness.
- A small amount of finely chopped pickled cucumber (cornichons) can add a nice crunch and acidity.