Creamy Herring with Apple, Onion, and Dill

Why You’ll Love This Recipe

• Classic Polish flavors: briny herring, cool sour cream, fresh dill, bright lemon, and crisp apple.
• No cooking required; the fridge does the work and the flavor deepens overnight.
• Budget-friendly and elegant enough for a holiday spread or Sunday lunch.
• Perfect with warm potatoes or dense rye bread for a satisfying, balanced bite.

Grocery List

• Produce: 1 small white onion, 1 lemon, 1 bunch fresh dill, 1 crisp apple, (optional for serving) waxy potatoes
• Dairy: Full-fat sour cream (18–20%), (optional) milk
• Pantry: Brined herring fillets, mild oil (rapeseed/sunflower), sugar, black pepper, salt, (optional) Dijon mustard, rye bread

Full Ingredients

Herring

• 400 g brined herring fillets (matjes-style if available), about 4 fillets

For Desalting (only if needed)

• 500 ml cold water (plus more as needed)
• 250 ml cold milk (optional, for gentler desalting)

Cream Sauce

• 1 cup (240 g) full-fat sour cream (18–20% fat)
• 2 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tbsp mild oil (rapeseed or sunflower)
• 1 tsp sugar
• 1/4 tsp freshly ground black pepper
• Pinch of fine sea salt (add gradually; herring is salty)
• (Optional) 1 tsp Dijon mustard
• (Optional) 1–2 tbsp cold milk or water to thin the sauce slightly

Mix-Ins

• 1 small white onion (about 100 g), very thinly sliced into half-moons
• 1 crisp apple (about 150 g; Granny Smith or similar), small dice
• 3 tbsp finely chopped fresh dill, plus extra for garnish

To Serve (choose one)

• 600 g small waxy potatoes, boiled until tender (15–18 minutes) and served warm
• 8 slices dense rye bread

Step-by-Step Instructions

Step 1: Rinse and, if needed, desalt the herring

Rinse the herring fillets briefly under cold running water. Taste a tiny piece; if very salty, soak the fillets in cold water (or a mix of half water, half milk) for 1–2 hours in the refrigerator, changing the liquid once halfway through. Drain well and pat completely dry with paper towels.

Step 2: Prep the onion, apple, dill, and lemon

Peel and thinly slice the onion into half-moons. To gently mellow the bite, place the slices in a sieve and pour over a kettle of just-boiled water for 5–10 seconds, then rinse with cold water and pat dry. Dice the apple into small cubes (about 5–7 mm) and toss with 1 teaspoon of the lemon juice to slow browning. Finely chop the dill. Finely grate 1/2 teaspoon lemon zest and squeeze 2 tablespoons juice.

Step 3: Whisk the silky sour-cream sauce

In a medium bowl, whisk together sour cream, lemon juice, lemon zest, oil, sugar, black pepper, and a small pinch of salt. If using, whisk in Dijon mustard. For a lighter, spoonable consistency, whisk in 1–2 tablespoons cold milk or water. Taste and adjust seasoning; the sauce should be balanced—creamy, lightly tangy, and just a touch sweet.

Step 4: Cut and fold in the herring and aromatics

Cut the dried herring fillets into bite-sized pieces, about 2–3 cm. Add the herring, onion, apple, and chopped dill to the bowl of sauce. Gently fold until everything is evenly coated, taking care not to break up the fish.

Step 5: Chill to marry flavors

Transfer the mixture to a nonreactive glass container. Press a small piece of parchment directly onto the surface to minimize oxidation, then cover with a lid. Chill for 12–24 hours at 4°C. This resting time is essential for the flavors to meld and the herring to become silky.

Step 6: Cook the potatoes or prepare bread

If serving with potatoes, place 600 g small waxy potatoes in a pot, cover with cold water by 2–3 cm, add 1 teaspoon salt per liter of water, bring to a boil, then simmer until tender, 15–18 minutes. Drain and keep warm. Alternatively, slice dense rye bread and have it ready for serving.

Step 7: Serve and garnish

Give the herring in cream a gentle stir and taste; adjust with a pinch of pepper or a squeeze of lemon if needed. Spoon into a serving bowl and garnish with extra dill, a few thin onion slices, and a pinch of lemon zest. Serve chilled over warm potatoes or spread on slices of rye bread.

Pro Tips

• Salt control: Herring varies in salinity. Always taste and soak as needed; add salt to the sauce sparingly.
• Onion finesse: A quick blanch (or an ice-water soak for 10 minutes) softens onion bite while keeping crunch.
• Silky texture: A tablespoon of mild oil in the sauce adds sheen and a luxurious mouthfeel without heaviness.
• Nonreactive bowl: Use glass or ceramic; metal can impart off-flavors with acidic ingredients like lemon.
• Freshness pop: For extra crunch, reserve half the diced apple and fold it in just before serving.

Variations

• Herb and mustard: Add 2 tsp Dijon and 1 tbsp chopped chives for a zippier, herb-forward profile.
• Pear and pepper: Swap the apple for firm pear and finish with a pinch of white pepper for delicate heat.
• Horseradish lift: Stir in 1–2 tsp prepared horseradish for gentle warmth that complements the lemon and dill.

Storage & Make-Ahead

Make up to 24 hours in advance for best flavor; it improves overnight. Store in an airtight glass container in the refrigerator for up to 3 days. Do not freeze. If liquid separates slightly on day 2–3, stir to recombine. For the freshest crunch, add some of the diced apple just before serving.

Nutrition (per serving)

Approximate values: 380 kcal; 18 g protein; 28 g fat; 10 g carbohydrates; fiber 1 g. Sodium varies widely depending on desalting, but can be high due to brined herring.