German Herring Salad with Beetroot and Egg Recipe
This German herring salad combines the salty taste of herring, the sweetness of beetroot and the delicacy of egg. In northern Germany, such salads often appear for dinner or on a cold buffet, especially in winter. It’s something between a vegetable salad and herring in cream – filling, yet still light.
A classic northern German-style herring salad that balances salty fish, sweet beetroot and creamy dressing, making it perfect for cold buffets and winter dinners.
Chef's tips
Use good-quality matjes herring – it should be firm, not mushy, and pleasantly salty. If the herring is very salty, extend the soaking time or change the water once. Don’t overmix the salad so the potatoes and eggs keep their shape.
How to serve
Serve in a large bowl sprinkled with extra dill, alongside rye bread or dark sourdough. It also works well as part of a festive cold buffet with other fish dishes and pickles.
Ingredients
- herring - 300 g
- beetroot - 250 g
- potato - 250 g
- egg - 3 piece
- apple - 1 piece
- pickled cucumber - 2 piece
- onion - 1 piece
- cream - 120 ml
- mayonnaise - 80 g
- mustard - 1 tablespoon
- dill - 2 tablespoons
- salt
- black pepper
Preparation
- If you are using salted matjes herring, rinse them under running water, cover with cold water and leave for 30–60 minutes, then drain and pat dry with paper towels.
- Wash the potatoes thoroughly and cook them in their skins in salted water for about 15–20 minutes, until they are soft but not falling apart. Drain, cool, peel and cut into cubes.
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), cover with cold water, cool, peel and cut into larger cubes.
- Cut the beetroot into cubes similar in size to the potatoes. Peel the apple (if the skin is tough), remove the core and cut into small cubes.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop very finely.
- Cut the herring into strips about 1–1.5 cm wide.
- In a large bowl, mix the cream, mayonnaise and mustard. Season with a pinch of salt and pepper, taste and, if necessary, season more strongly.
- Add the potatoes, beetroot, apple, cucumbers, onion, herring and eggs to the dressing. Gently mix with a large spoon so the pieces don’t fall apart.
- Finally, add the chopped dill and gently mix again. Place the salad in the fridge for at least 30 minutes so the flavours can meld.
- Taste before serving and, if necessary, season with more salt and pepper. Serve well chilled.
Storage
Store the salad in an airtight container in the fridge and consume within 1–2 days. Stir gently before serving, as the dressing may separate slightly.
