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Smörgåsbord Herring Salad
Cured herring with dill, sour cream and pickled cucumber on rye crispbread — a Swedish smörgåsbord staple. Letting it chill for at least an hour is what lets the dill and mustard properly flavour the herring.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Swedish
gluten-free
Ingredients
400gpickled herring fillets
200gsour cream
1 tbspDijon mustard
2 tspcaster sugar
1 bunchdill, chopped
1small red onion, finely diced
1cucumber, deseeded and diced
rye crispbreadto serve
Instructions
1
Mix sour cream, mustard, sugar and most of the dill.
2
Fold in herring pieces, red onion and cucumber.
3
Refrigerate 1 hour.
4
Serve on rye crispbread topped with remaining dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
134
Protein
2.4g
Fat
10.1g
Carbs
10.1g
Fiber
1.1g
Sodium
63mg
Reviews
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★★★★★
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