Whether you’re a herring enthusiast or just dipping your toes into seafood, you’re in for a treat. This roundup celebrates the humble herring with 20 savory recipes perfect for quick dinners and cozy comfort food. From classic preparations to modern twists, there’s something here to delight every home cook. Let’s dive into these delicious dishes that will make you fall in love with this versatile fish all over again!
Classic Pickled Herring with Onions
Mention pickled herring, and you might picture a fancy European spread—but this classic with onions is surprisingly easy to make at home and perfect for a casual appetizer. You’ll love the tangy, savory flavor that develops after just a day in the fridge. It’s a great make-ahead dish for gatherings or a unique snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the herring and onions:
– 1 lb fresh herring fillets, skin-on, cut into 1-inch pieces
– 1 large yellow onion, thinly sliced
For the pickling liquid:
– 1 cup distilled white vinegar
– 1/2 cup granulated sugar
– 1/2 cup water
– 1 tbsp whole black peppercorns
– 2 bay leaves
– 1 tsp kosher salt
Instructions
1. Place the herring pieces and sliced onion in a large, clean glass jar or non-reactive container.
2. In a medium saucepan over medium heat, combine the vinegar, sugar, water, peppercorns, bay leaves, and salt.
3. Heat the mixture, stirring occasionally, until the sugar and salt fully dissolve, about 3-5 minutes. Tip: Don’t let it boil—just heat until steaming to preserve the vinegar’s sharpness.
4. Remove the saucepan from the heat and let the pickling liquid cool to room temperature, about 20-30 minutes.
5. Pour the cooled liquid over the herring and onions in the jar, ensuring everything is fully submerged. Tip: If needed, place a small plate or weight on top to keep the ingredients under the liquid.
6. Seal the jar tightly with a lid.
7. Refrigerate the jar for at least 24 hours before serving to allow the flavors to develop. Tip: For best results, let it pickle for 2-3 days, gently shaking the jar once a day to redistribute the liquid.
Perfectly pickled, the herring becomes firm yet tender with a bright, vinegary tang that mellows the onions into sweet crispness. Serve it chilled on rye crackers with a dollop of sour cream, or chop it into a potato salad for a zesty twist.
Herring Salad with Apples and Beets
Unbelievably easy and packed with flavor, this herring salad is a refreshing twist on a classic. You’ll love the sweet crunch from the apples and earthy depth from the beets, all tied together with a tangy dressing. It’s perfect for a light lunch or a vibrant side dish that’s sure to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 1 cup pickled herring fillets, drained and chopped into 1/2-inch pieces
– 1 medium red apple, cored and diced into 1/2-inch cubes
– 1 cup cooked beets, diced into 1/2-inch cubes (about 2 medium beets)
– 1/4 cup red onion, finely chopped
For the dressing:
– 1/4 cup sour cream
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large mixing bowl, combine the chopped pickled herring, diced red apple, diced cooked beets, and finely chopped red onion.
2. In a small bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth. Tip: For a creamier dressing, let it sit for 5 minutes to allow the flavors to meld.
3. Pour the dressing over the salad ingredients in the large bowl.
4. Gently toss everything together with a spoon or spatula until evenly coated. Tip: Avoid overmixing to keep the beets and apples from getting mushy.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to chill. Tip: This resting time helps the flavors develop and makes the salad more refreshing.
6. After chilling, give the salad a quick stir before serving.
Just serve this salad chilled on a bed of crisp lettuce or with rye crackers for extra crunch. The combination offers a delightful mix of tender herring, crisp apple, and soft beets, with a creamy, tangy dressing that balances it all. It’s a colorful, make-ahead dish that’s as beautiful on the table as it is delicious.
Grilled Herring with Lemon and Herbs
Let’s be honest—sometimes you just want a simple, delicious meal that doesn’t take all day. Grilled herring with lemon and herbs is exactly that: a bright, flavorful dish that feels fancy but is surprisingly easy to pull off. You’ll love how the fresh herbs and zesty lemon make the fish pop.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the herring:
– 4 whole herring, cleaned (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the lemon-herb mixture:
– 1 lemon, thinly sliced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
– 2 cloves garlic, minced
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. Pat the herring dry with paper towels to ensure a crisp skin.
3. Brush both sides of each herring with the olive oil.
4. Season the herring evenly with the kosher salt and black pepper.
5. In a small bowl, combine the chopped parsley, dill, minced garlic, and melted butter.
6. Place the herring on the preheated grill, skin-side down.
7. Grill for 4-5 minutes until the skin is lightly charred and releases easily.
8. Carefully flip the herring using a spatula.
9. Spoon the lemon-herb butter mixture over the top of each fish.
10. Arrange the thin lemon slices on top of the herring.
11. Grill for another 4-5 minutes until the fish flakes easily with a fork.
12. Remove the herring from the grill and let it rest for 2 minutes.
All done! The herring comes out tender and flaky with a wonderfully crispy skin. That lemon-herb butter soaks right in, giving it a bright, fresh flavor that’s perfect over a bed of greens or with some crusty bread on the side.
Herring in Mustard Sauce
Craving something savory and tangy? This herring in mustard sauce is a zesty, comforting dish that’s surprisingly simple to pull together. You’ll love how the sharp mustard mellows into a creamy, flavorful sauce that perfectly coats the tender fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– For the herring and base:
– 1 lb pickled herring fillets, drained and patted dry
– 2 tbsp unsalted butter
– 1 small yellow onion, thinly sliced
– For the mustard sauce:
– 1 cup heavy cream
– 3 tbsp Dijon mustard
– 1 tbsp whole-grain mustard
– 1 tsp white sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh dill, chopped
Instructions
1. Pat the pickled herring fillets completely dry with paper towels to help them sear better.
2. Melt 2 tbsp unsalted butter in a large skillet over medium heat until it foams.
3. Add 1 thinly sliced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Push the onions to the edges of the skillet and add the herring fillets in a single layer.
5. Sear the herring for 2 minutes per side until lightly golden, then transfer to a plate.
6. Reduce the heat to medium-low and pour 1 cup heavy cream into the skillet.
7. Whisk in 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tsp white sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
8. Simmer the sauce for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
9. Tip: If the sauce seems too thick, add a splash of water or cream to reach your desired consistency.
10. Return the herring and onions to the skillet, gently stirring to coat everything in the sauce.
11. Heat through for 1-2 minutes until warmed, then remove from heat.
12. Stir in 2 tbsp chopped fresh dill just before serving for a bright, herbal finish.
13. Tip: For best flavor, let the dish rest for 5 minutes off the heat so the sauce fully penetrates the fish.
Buttery herring flakes apart beautifully against the creamy, peppery sauce with pops of whole-grain mustard. Serve it over buttery mashed potatoes or with crusty bread to soak up every last drop—it’s also fantastic chilled the next day as a tangy salad.
Herring and Potato Hash
Venturing into a hearty, comforting meal doesn’t have to be complicated. This herring and potato hash is your answer for a satisfying, one-pan dinner that’s packed with flavor and comes together surprisingly fast. You’ll love how the crispy potatoes mingle with the savory fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Hash Base:
– 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Aromatics & Herring:
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 8 oz smoked herring fillets, skin removed and flaked into chunks
– 1 tbsp fresh dill, chopped
For Finishing:
– 2 tbsp unsalted butter
– 4 large eggs
Instructions
1. Place the diced potatoes in a large bowl and toss them with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
2. Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet (like cast iron) over medium-high heat until it shimmers, about 1 minute.
3. Add the seasoned potatoes to the hot skillet in a single layer. Tip: Don’t overcrowd the pan to ensure they get crispy instead of steaming.
4. Cook the potatoes without stirring for 5-7 minutes, until the bottoms are golden brown and crisp.
5. Use a spatula to flip and stir the potatoes, then continue cooking for another 8-10 minutes, stirring occasionally, until they are tender all the way through when pierced with a fork.
6. Push the potatoes to the edges of the skillet, creating a well in the center. Add the diced onion and red bell pepper to the center.
7. Cook the onion and pepper, stirring occasionally, for 4-5 minutes until they are softened.
8. Stir the minced garlic into the onion and pepper mixture and cook for 1 minute until fragrant.
9. Mix the cooked aromatics with the potatoes in the skillet. Add the flaked herring and chopped dill, gently folding everything together. Cook for 2-3 minutes just to heat the herring through. Tip: Be gentle when folding to keep the herring chunks intact.
10. Push the hash mixture to the sides of the skillet again. Add the 2 tablespoons of butter to the center and let it melt.
11. Crack the 4 eggs into the melted butter. Season the eggs lightly with a pinch of salt and pepper.
12. Cover the skillet with a lid and cook the eggs over medium-low heat for 3-4 minutes, or until the whites are fully set and the yolks are still runny. Tip: For firmer yolks, cook for an additional 1-2 minutes.
13. Remove the skillet from the heat. Serve the hash directly from the pan, ensuring each portion gets one of the sunny-side-up eggs on top.
Flaky, smoky herring and crispy potatoes create a fantastic texture contrast in every bite. The runny egg yolk acts as a rich, silky sauce that brings the whole dish together. Try serving it straight from the skillet with a side of buttered rye toast for a complete, comforting meal.
Creamy Herring Chowder
Haven’t you been craving something cozy and comforting lately? This creamy herring chowder is just the thing to warm you up on a chilly evening. It’s surprisingly easy to make and packed with flavor that’ll have you going back for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
For the Chowder:
– 1 lb boneless, skinless herring fillets, cut into 1-inch pieces
– 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
– 4 cups fish or vegetable broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
For Finishing:
– 2 tbsp fresh parsley, chopped
– Salt to taste
Instructions
1. Melt the 2 tbsp of unsalted butter in a large pot or Dutch oven over medium heat.
2. Add the diced yellow onion and diced celery stalks to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
3. Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it can turn bitter.
4. Add the 1 lb of herring pieces to the pot. Cook for 2-3 minutes, gently stirring, just until the fish starts to turn opaque.
5. Pour in the 4 cups of fish or vegetable broth and add the diced russet potatoes, 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are fork-tender.
7. Stir in the 1 cup of heavy cream. Heat through for 3-5 minutes on low, but do not let it boil. Tip: Boiling the cream can cause it to separate.
8. Taste the chowder and add salt if needed. Tip: Herring can be salty, so taste before adding extra salt.
9. Remove the pot from the heat and stir in the 2 tbsp of chopped fresh parsley.
Now you’ve got a chowder that’s wonderfully creamy with tender chunks of herring and potato. The smoked paprika adds a subtle warmth that plays perfectly against the rich broth. Try serving it with some crusty bread for dipping—it’s the ultimate cozy meal.
Herring Tacos with Lime and Cilantro
Oof, you know those days when you want something fresh and zesty but still satisfying? Herring tacos with lime and cilantro are your answer—they’re light, tangy, and perfect for a quick weeknight dinner or a fun weekend meal. You’ll love how the bright flavors come together in just minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the herring filling:
– 1 lb pickled herring fillets, drained and chopped into 1-inch pieces
– 1 tbsp olive oil
– 1 small white onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
For the lime-cilantro sauce:
– 1/2 cup sour cream
– 2 tbsp fresh lime juice (from about 1 lime)
– 1/4 cup fresh cilantro, finely chopped
– 1/4 tsp salt
For assembling:
– 8 small corn tortillas (6-inch diameter)
– 1 cup shredded green cabbage
– 1/4 cup crumbled cotija cheese
– Lime wedges for serving
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
4. Add the chopped herring to the skillet and cook for 2-3 minutes, just until heated through; herring is already cured, so you’re warming it without overcooking.
5. While the herring cooks, make the sauce: in a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and salt until smooth.
6. Warm the corn tortillas by heating them in a dry skillet over medium heat for 20-30 seconds per side, or until pliable and lightly toasted.
7. Assemble the tacos: place a warm tortilla on a plate, add a spoonful of the herring mixture, top with shredded cabbage, a drizzle of the lime-cilantro sauce, and a sprinkle of cotija cheese.
8. Serve immediately with lime wedges on the side for an extra zing.
Light and refreshing, these tacos have a delightful crunch from the cabbage and a creamy tang from the sauce. The herring adds a savory depth that pairs perfectly with the bright lime—try them with a cold beer or a crisp white wine for a complete meal.
Herring and Avocado Toast
Haven’t you ever wanted to jazz up your usual avocado toast? This herring and avocado toast is the perfect savory upgrade for a quick lunch or a fancy snack. It’s surprisingly easy to make and packs a delicious punch of flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– For the toast:
– 2 slices of sourdough bread
– 1 tablespoon of olive oil
– For the topping:
– 1 ripe avocado
– 4 ounces of pickled herring fillets, drained and chopped
– 1 tablespoon of fresh lemon juice
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of red onion, finely diced
– 1 tablespoon of fresh dill, chopped
Instructions
1. Preheat your oven’s broiler to 500°F.
2. Place the 2 slices of sourdough bread on a baking sheet.
3. Brush the top of each bread slice evenly with 1 tablespoon of olive oil.
4. Toast the bread under the broiler for 2-3 minutes until the edges are golden brown and crisp. Tip: Watch it closely to prevent burning.
5. While the bread toasts, cut the 1 ripe avocado in half, remove the pit, and scoop the flesh into a medium bowl.
6. Mash the avocado with a fork until mostly smooth but with some small chunks remaining.
7. Stir in 1 tablespoon of fresh lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper into the mashed avocado.
8. Add the 4 ounces of chopped pickled herring, 2 tablespoons of finely diced red onion, and 1 tablespoon of chopped fresh dill to the avocado mixture.
9. Gently fold all the ingredients together until just combined. Tip: Avoid overmixing to keep the herring pieces intact.
10. Remove the toasted bread from the oven and let it cool for 1 minute.
11. Divide the herring and avocado mixture evenly between the two toast slices, spreading it to the edges. Tip: For extra flavor, sprinkle a pinch more dill on top before serving.
12. Serve immediately.
Mmm, you get this fantastic combo of creamy avocado, briny herring, and crunchy toast. The fresh dill and lemon really brighten it up. Try it with a side of cherry tomatoes or a soft-boiled egg for a heartier meal.
Herring Ceviche with Citrus Dressing
Kick off your holiday appetizer game with something fresh and unexpected. This herring ceviche is bright, zesty, and perfect for sharing—it’s a total crowd-pleaser that comes together in no time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the ceviche base:
– 1 lb fresh herring fillets, skinless, cut into ½-inch cubes
– ½ cup freshly squeezed lime juice (about 4 limes)
– ½ cup freshly squeezed orange juice (about 1 large orange)
For the citrus dressing:
– ¼ cup extra-virgin olive oil
– 1 tbsp honey
– 1 tsp finely grated orange zest
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
For serving:
– ½ red onion, thinly sliced
– ¼ cup chopped fresh cilantro
– 1 avocado, diced
– Tortilla chips or tostadas
Instructions
1. Place the cubed herring in a non-reactive glass or ceramic bowl.
2. Pour the lime juice and orange juice over the herring, ensuring all pieces are submerged.
3. Cover the bowl and refrigerate for 15 minutes—the acid will “cook” the fish until opaque and firm.
4. While the herring marinates, whisk together the olive oil, honey, orange zest, salt, and pepper in a small bowl until emulsified.
5. Drain the herring from the citrus juices using a fine-mesh strainer, gently pressing to remove excess liquid.
6. Transfer the drained herring to a clean bowl and toss with the citrus dressing until evenly coated.
7. Fold in the sliced red onion and chopped cilantro gently to combine.
8. Serve immediately, topped with diced avocado and accompanied by tortilla chips or tostadas.
Marvel at how the tender herring soaks up the sweet-tart dressing, with the avocado adding a creamy contrast. For a fun twist, spoon it into lettuce cups or serve alongside crispy plantain chips—it’s a vibrant, no-cook dish that’s as easy as it is impressive.
Herring and Dill Potato Salad
Just when you think potato salad can’t get any better, this herring and dill version comes along to surprise you. It’s a refreshing twist that’s perfect for summer picnics or a light lunch, and it comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the potatoes:
– 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 1 tsp salt
– 4 cups water
For the dressing:
– 1/2 cup sour cream
– 2 tbsp mayonnaise
– 2 tbsp fresh lemon juice
– 1 tbsp Dijon mustard
– 1/4 cup fresh dill, finely chopped
– 1/4 tsp black pepper
For assembly:
– 8 oz jarred pickled herring fillets, drained and chopped into bite-sized pieces
– 1/2 cup red onion, finely diced
Instructions
1. Place the potato cubes, salt, and water in a large pot over high heat.
2. Bring the water to a boil, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy.
3. Tip: Test a potato cube at 15 minutes—it should pierce easily with a fork but still hold its shape.
4. Drain the potatoes in a colander and let them cool completely at room temperature for about 30 minutes.
5. In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, chopped dill, and black pepper until smooth.
6. Tip: For a brighter flavor, use freshly squeezed lemon juice instead of bottled.
7. In a large mixing bowl, combine the cooled potatoes, chopped herring, and diced red onion.
8. Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
9. Tip: Fold gently to avoid breaking up the potatoes and herring, which keeps the texture intact.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Enjoy the creamy, tangy dressing that clings to each tender potato cube, with pops of savory herring and fresh dill in every bite. Serve it chilled on a bed of lettuce for a light meal, or pack it for your next outdoor gathering—it travels well and tastes even better after sitting.
Herring Stuffed Bell Peppers
Kick off your weeknight dinner with a dish that’s both comforting and surprisingly easy. Herring stuffed bell peppers bring together savory fish and sweet peppers in a way that feels special without being fussy. You’ll love how the flavors meld together while baking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 2 cups cooked herring fillets, flaked
– 1 cup cooked white rice
– 1/2 cup finely chopped onion
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1 teaspoon dried dill
– 1/2 teaspoon black pepper
For the peppers:
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish.
4. In a medium bowl, combine the flaked herring, cooked white rice, and finely chopped onion.
5. Add the mayonnaise, lemon juice, dried dill, and black pepper to the bowl.
6. Mix all ingredients until evenly combined.
7. Spoon the herring mixture into each bell pepper, packing it down gently.
8. Drizzle the olive oil over the stuffed peppers.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 25 minutes.
11. Remove the foil and sprinkle shredded cheddar cheese evenly over each pepper.
12. Return to the oven and bake uncovered for 5 minutes, or until the cheese melts and bubbles.
13. Let the peppers rest for 5 minutes before serving.
You’ll notice the peppers become tender while keeping a slight bite, and the herring filling stays moist and flavorful. Try serving them with a simple green salad or crusty bread to soak up any juices—it makes for a complete, satisfying meal that everyone will enjoy.
Herring and Egg Breakfast Scramble
Remember those lazy weekend mornings when you want something hearty but don’t want to fuss? This herring and egg scramble is your answer—it’s savory, satisfying, and ready in a flash. You’ll love how the salty fish pairs with creamy eggs for a protein-packed start to your day.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
For the scramble:
– 4 large eggs
– 1/4 cup milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon unsalted butter
For the herring mixture:
– 1/2 cup chopped pickled herring fillets, drained
– 1/4 cup finely chopped red onion
– 1 tablespoon chopped fresh dill
Instructions
1. Crack 4 large eggs into a medium bowl.
2. Add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
3. Whisk the egg mixture vigorously for about 30 seconds until fully combined and slightly frothy—this helps create fluffy eggs.
4. Heat a non-stick skillet over medium heat (about 350°F) for 1 minute.
5. Add 1 tablespoon unsalted butter to the skillet and let it melt completely, swirling to coat the pan.
6. Pour the egg mixture into the skillet and let it sit undisturbed for 20 seconds to start setting at the edges.
7. Gently push the eggs from the edges toward the center with a spatula, letting the uncooked parts flow to the bottom, repeating for about 2 minutes until mostly set but still slightly wet.
8. Add 1/2 cup chopped pickled herring fillets and 1/4 cup finely chopped red onion to the skillet, scattering them evenly over the eggs.
9. Fold the herring and onion into the eggs gently with the spatula, cooking for another 1 minute until the eggs are fully set but still moist—avoid over-stirring to keep them tender.
10. Remove the skillet from the heat and sprinkle 1 tablespoon chopped fresh dill over the top.
11. Divide the scramble between two plates immediately while hot.
Zesty and briny from the herring, this scramble has a soft, creamy texture with little pops of onion crunch. Serve it on toasted rye bread for a classic pairing, or toss in some avocado slices to mellow out the saltiness—it’s versatile enough for a quick brunch or a cozy breakfast in bed.
Herring and Spinach Quiche
Tired of the same old breakfast routine? This herring and spinach quiche is a deliciously savory twist that’s perfect for brunch or a light dinner. You’ll love how the flaky crust holds a creamy, flavorful filling that comes together surprisingly easily.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 tsp salt
– 3-4 tbsp ice water
For the filling:
– 4 large eggs
– 1 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
– 1 cup fresh spinach, roughly chopped
– 1/2 cup smoked herring fillets, flaked
– 1/2 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse the all-purpose flour, cold unsalted butter, and salt until the mixture resembles coarse crumbs.
3. Add the ice water, 1 tablespoon at a time, pulsing just until the dough begins to clump together.
4. Tip: Keep the butter cold for a flakier crust—work quickly to prevent it from warming up.
5. Press the dough evenly into a 9-inch pie dish, then prick the bottom all over with a fork.
6. Blind bake the crust for 15 minutes to set it and prevent sogginess.
7. In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until smooth.
8. Stir in the fresh spinach, smoked herring fillets, and shredded Gruyère cheese.
9. Tip: Squeeze excess moisture from the spinach with your hands to avoid a watery filling.
10. Pour the egg mixture into the pre-baked crust.
11. Bake the quiche at 375°F (190°C) for 45 minutes, or until the center is set and the top is golden brown.
12. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
13. Let the quiche cool on a wire rack for at least 10 minutes before slicing.
Keep in mind that this quiche has a wonderfully creamy texture with a subtle smoky flavor from the herring, balanced by the earthy spinach and rich Gruyère. Serve it warm with a simple green salad for a complete meal, or slice it cold for an easy grab-and-go lunch the next day.
Herring and Tomato Stew
Now, picture this: a chilly evening, a cozy kitchen, and a pot of something hearty simmering away. You’re about to make a herring and tomato stew that’s surprisingly simple but packed with flavor—think of it as a hug in a bowl. It’s the kind of meal that feels both comforting and a little adventurous, perfect for shaking up your weeknight dinner routine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base:
– 1 lb herring fillets, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– For the stew:
– 1 (28 oz) can crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and 1 cup vegetable broth, then add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 15 minutes to thicken slightly.
6. Gently add 1 lb herring pieces to the pot, ensuring they’re submerged in the liquid.
7. Simmer the stew for 10 minutes over low heat until the herring is opaque and flakes easily with a fork.
8. Stir in 1 tbsp chopped fresh parsley just before serving to brighten the flavors.
9. Remove the pot from heat and let it sit for 5 minutes to allow the stew to settle.
Tip: For a richer taste, toast the dried thyme in the oil for 30 seconds before adding the onion. Tip: Don’t stir the herring too vigorously to keep the pieces intact. Tip: If the stew seems too thick, add a splash more broth to reach your desired consistency.
Usually, this stew turns out with tender herring that melts in your mouth, balanced by the tangy, savory tomato broth. Serve it over a bed of crusty bread or creamy polenta to soak up every last drop—it’s a rustic dish that feels both nourishing and delightfully unexpected.
Herring and Lentil Salad
Ever find yourself craving something hearty yet refreshing? You’re in luck—this herring and lentil salad is exactly that. It’s packed with protein and flavor, perfect for a quick lunch or light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the lentils: 1 cup dried green lentils, 3 cups water, 1 tsp salt
– For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp black pepper
– For the salad: 8 oz smoked herring fillets (flaked), 1/2 red onion (thinly sliced), 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 cup dried green lentils under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed lentils, 3 cups water, and 1 tsp salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender but not mushy (tip: check them at 20 minutes to avoid overcooking).
4. Drain the cooked lentils in the strainer and let them cool to room temperature for about 10 minutes.
5. While the lentils cool, make the dressing by whisking together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1/2 tsp black pepper in a small bowl until emulsified.
6. In a large mixing bowl, combine the cooled lentils, 8 oz flaked smoked herring fillets, 1/2 thinly sliced red onion, and 1/4 cup chopped fresh parsley.
7. Pour the dressing over the salad mixture and toss gently to coat everything evenly (tip: use a spatula to prevent breaking the herring).
8. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld before serving.
9. Divide the salad among 4 plates or bowls for immediate enjoyment.
10. Store any leftovers in an airtight container in the refrigerator for up to 2 days (tip: the flavors deepen when chilled, making it great for meal prep).
Out of the bowl, this salad offers a delightful mix of textures—creamy lentils, flaky herring, and a crisp bite from the onion. The tangy dressing balances the smokiness perfectly, and you can serve it over greens or with crusty bread for a heartier meal.
Herring and Cucumber Canapés
Holiday entertaining just got easier with these elegant yet simple canapés. You’ll love how the briny herring pairs with crisp cucumber, and they come together in minutes so you can enjoy the party too.
Serving: 12 canapés | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the base:
– 12 slices of baguette (about 1/2 inch thick)
– 2 tablespoons olive oil
For the topping:
– 1/2 cup cream cheese, softened
– 1 tablespoon fresh dill, finely chopped
– 1/2 teaspoon lemon zest
– 4 ounces pickled herring fillets, drained and finely chopped
– 1 small English cucumber, thinly sliced into 12 rounds
– Freshly ground black pepper
Instructions
1. Preheat your oven to 350°F.
2. Arrange the baguette slices on a baking sheet in a single layer.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Toast the slices in the oven for 8-10 minutes, until they are golden brown and crisp around the edges.
5. Remove the baking sheet from the oven and let the toasts cool completely on a wire rack for about 5 minutes. Tip: Cooling prevents the cream cheese from melting.
6. While the toasts cool, combine the softened cream cheese, chopped dill, and lemon zest in a small bowl.
7. Stir the mixture with a fork until smooth and evenly combined.
8. Fold in the finely chopped pickled herring gently with a spatula until just incorporated. Tip: Avoid overmixing to keep the herring texture distinct.
9. Spread about 1 teaspoon of the herring cream cheese mixture evenly onto each cooled toast slice.
10. Top each canapé with one thin slice of English cucumber.
11. Finish each canapé with a light sprinkle of freshly ground black pepper. Tip: Use a pepper mill for the best flavor.
12. Arrange the finished canapés on a serving platter.
Mildly tangy from the herring and bright from the lemon, these bites offer a delightful crunch against the creamy spread. Serve them immediately for the best texture, or layer them on a platter with lemon wedges for a pop of color that guests will adore.
Herring and Roasted Vegetable Platter
Ready to impress your guests with minimal effort? This herring and roasted vegetable platter is the ultimate make-ahead appetizer or light meal. It’s packed with smoky, savory flavors and comes together with just a little hands-on time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted vegetables:
– 1 large red bell pepper, cut into 1-inch strips
– 1 medium zucchini, sliced into 1/2-inch rounds
– 1 small red onion, cut into 1/2-inch wedges
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the platter assembly:
– 8 oz jarred pickled herring fillets, drained
– 1/4 cup sour cream
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the red bell pepper strips, zucchini rounds, and red onion wedges on the prepared baking sheet.
3. Drizzle the vegetables evenly with 2 tablespoons of olive oil.
4. Sprinkle the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then toss everything with your hands to coat evenly. Tip: Tossing by hand ensures the oil and seasoning distribute better than using a spoon.
5. Spread the vegetables in a single layer on the baking sheet, making sure they aren’t crowded.
6. Roast the vegetables in the preheated oven for 20-25 minutes, flipping them halfway through with a spatula. Tip: Roast until the edges are caramelized and the zucchini is tender when pierced with a fork.
7. While the vegetables roast, drain the 8 ounces of pickled herring fillets and pat them dry with a paper towel.
8. In a small bowl, combine 1/4 cup of sour cream, 2 tablespoons of chopped fresh dill, and 1 tablespoon of lemon juice. Stir until smooth.
9. Arrange the roasted vegetables on a large serving platter once they are out of the oven and have cooled slightly.
10. Nestle the drained herring fillets among the roasted vegetables on the platter.
11. Drizzle the sour cream and dill sauce over the entire platter just before serving. Tip: Adding the sauce last prevents the vegetables from getting soggy.
Now, you have a stunning platter ready to enjoy. The roasted vegetables offer a sweet, smoky contrast to the tangy, briny herring, while the creamy dill sauce ties everything together beautifully. Try serving it with crusty bread or crackers for scooping up every last bite.
Herring and Cream Cheese Dip
Remember those holiday parties where you need something quick, impressive, and a little unexpected? This herring and cream cheese dip is your new secret weapon—it’s creamy, tangy, and comes together in minutes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the base:
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup sour cream
– For flavor:
– 1 (6-ounce) jar pickled herring fillets in wine sauce, drained and chopped
– 2 tablespoons finely chopped red onion
– 1 tablespoon fresh dill, chopped
– 1 teaspoon lemon juice
– 1/4 teaspoon black pepper
Instructions
1. Place the softened 8 ounces of cream cheese and 1/2 cup of sour cream in a medium mixing bowl.
2. Use a hand mixer on medium speed to beat the cream cheese and sour cream together for about 2 minutes, until completely smooth and no lumps remain. Tip: Letting the cream cheese sit out for 30 minutes ensures it blends easily without overmixing.
3. Add the chopped pickled herring fillets, 2 tablespoons of finely chopped red onion, 1 tablespoon of chopped fresh dill, 1 teaspoon of lemon juice, and 1/4 teaspoon of black pepper to the bowl.
4. Fold all the ingredients together gently with a spatula until just combined. Tip: Avoid over-stirring to keep the herring pieces intact for better texture.
5. Transfer the dip to a serving bowl, cover it with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld. Tip: Chilling firms up the dip, making it perfect for scooping with crackers or veggies.
6. Serve the dip chilled with your choice of crackers, sliced baguette, or vegetable sticks like celery and carrots.
Delightfully creamy with pops of salty herring and fresh dill, this dip has a rich texture that spreads easily. Its tangy flavor from the sour cream and lemon juice balances the savory fish perfectly—try serving it in a hollowed-out rye bread bowl for a festive presentation that guests will love.
Herring and Pasta Primavera
A fresh take on pasta primvera that’s surprisingly easy and packed with flavor—you’ll love how the savory herring adds a delicious twist to this classic spring dish. It’s perfect for a quick weeknight dinner or a light weekend lunch, and everything comes together in one pan for minimal cleanup. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta and vegetables:
– 12 oz dried fettuccine pasta
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced into ¼-inch rounds
– 1 cup cherry tomatoes, halved
– ½ cup frozen peas
– Salt and black pepper
For the herring and sauce:
– 8 oz smoked herring fillets, skin removed and flaked into bite-sized pieces
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened and fragrant.
3. Add the zucchini and cherry tomatoes to the skillet. Cook for 5–6 minutes, stirring occasionally, until the zucchini is tender and the tomatoes start to soften.
4. Stir in the frozen peas and cook for 2 minutes until heated through. Season with a pinch of salt and black pepper.
5. Add the flaked herring pieces to the skillet and gently stir to combine with the vegetables. Cook for 2 minutes to warm the herring through.
6. Pour in the heavy cream and lemon juice, and bring the mixture to a gentle simmer over medium-low heat. Let it cook for 3–4 minutes until the sauce slightly thickens.
7. Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the sauce.
8. Remove the skillet from the heat and stir in the Parmesan cheese and chopped parsley until well combined.
You’ll notice the creamy sauce clings beautifully to the pasta, with the herring adding a savory, smoky depth that balances the bright veggies. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit—it’s a meal that feels both comforting and fresh.
Summary
Yum! This roundup proves herring is a versatile, budget-friendly seafood star. From classic pickled bites to hearty mains, there’s a dish for every taste. We hope you found inspiration to bring these savory flavors to your table. Give a recipe a try, then drop a comment with your favorite—and don’t forget to share this list on Pinterest for your fellow food lovers!
