Swedish Matjes Herring with Dill New Potatoes

Why You’ll Love This Recipe

• A Swedish summer classic: silky matjes herring with warm, buttery dill new potatoes.
• Fresh, clean flavors with minimal cooking—perfect for long, sunny evenings.
• All about contrasts: cool tangy cream, sweet new potatoes, bright chives, and crispbread crunch.
• Scales easily for gatherings and looks effortlessly elegant on a platter.

Grocery List

• Produce: New potatoes, fresh dill, chives, red onion, lemons (optional)
• Dairy: Sour cream (or Swedish gräddfil), unsalted butter
• Pantry: Matjes herring fillets, kosher salt, black pepper, crispbread

Full Ingredients

For the warm dill new potatoes

• 1 kg small new potatoes, scrubbed
• 2 liters water
• 1 tbsp kosher salt (for the boiling water)
• 40 g unsalted butter
• 20 g fresh dill, finely chopped (divide: half for potatoes, half for garnish or sauce)

For the herring and toppings

• 400 g matjes herring fillets, drained and patted dry
• 200 ml sour cream or Swedish gräddfil
• 1 small red onion (about 80 g), finely diced
• 15 g chives (about 1/2 cup), finely snipped
• Freshly ground black pepper, to taste
• Pinch of fine salt, to taste

Optional browned butter sauce

• 60 g unsalted butter
• 1 tbsp finely chopped fresh dill

To serve

• 4 slices crispbread
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Prep the potatoes

Rinse and gently scrub the new potatoes to remove any dirt, keeping the skins on for flavor and texture. Place them in a large pot and cover with 2 liters of cold water. Add 1 tablespoon kosher salt.

Step 2: Boil until just tender

Bring the pot to a boil over high heat, then reduce to a gentle boil/simmer. Cook for 15–20 minutes, depending on size, until a skewer slides into the center with only slight resistance. Avoid overcooking so the skins stay intact and the centers remain waxy.

Step 3: Dress with butter and dill

Drain the potatoes well and return them to the warm pot. Add 40 g butter and half of the chopped dill. Toss gently until the butter melts and coats the potatoes. Cover to keep warm while you finish the toppings.

Step 4: Prep the herring and fresh toppings

While the potatoes cook, finely dice the red onion and snip the chives. For a milder onion, soak the diced onion in cold water for 5 minutes, then drain and pat dry. Drain the matjes herring, pat dry with paper towels, and cut into bite-size pieces if the fillets are large. Keep chilled until plating.

Step 5: Season the cream and make optional browned butter

Stir a pinch of salt and a few grinds of black pepper into the sour cream (or gräddfil). For the optional sauce, melt 60 g butter in a small saucepan over medium heat. Cook 3–5 minutes, swirling, until the butter turns deep golden and smells nutty (about 150–160°C if using a thermometer). Remove from heat and stir in 1 tablespoon chopped dill.

Step 6: Plate and serve

Divide warm dill potatoes among plates. Add matjes herring alongside. Spoon a generous dollop of seasoned sour cream on the plate, then scatter chives and red onion over the top. Garnish with the remaining dill. If using, spoon the browned butter over the potatoes. Serve immediately with crispbread on the side and lemon wedges for squeezing.

Pro Tips

• Choose small, waxy new potatoes so they cook evenly and hold their shape.
• Start potatoes in cold, salted water to prevent skin splitting and to season them throughout.
• Soak diced red onion briefly in cold water to soften its bite without losing crunch.
• Pat the matjes dry so the plate stays neat and the flavors don’t get diluted.
• Warm the plates before serving to keep the potatoes hot and buttery.

Variations

• Add boiled eggs: Serve with 2 hard-cooked eggs (halved) for extra richness and protein.
• Swap the cream: Crème fraîche gives a thicker, tangier dollop; Greek yogurt lightens it up.
• Herb twist: Blend chives and dill into the cream with a squeeze of lemon for a quick herbed sauce.

Storage & Make-Ahead

Matjes herring keeps well chilled; once opened, store covered in its brine and consume within 5–7 days. Dice the onion and snip chives up to 4 hours ahead; refrigerate separately (you can hold the onion in cold water and drain before serving). Potatoes are best cooked and served the same day; leftovers can be refrigerated up to 2 days and gently reheated. Browned butter can be made a few hours ahead and rewarmed just until fluid.

Nutrition (per serving)

Approximate values: 520 kcal; 43 g carbohydrates; 22 g protein; 34 g fat; 7 g saturated fat; 4 g fiber; 1400 mg sodium. Values will vary with brand of matjes, exact potato size, and whether browned butter is used.