Smoked herring salad
This easy dish may be served as a starter, as a light lunch or on squares of toasted rye or black bread at cocktail hour. The fish is chopped and mixed with red onion, olive oil, lemon juice and fresh dill. That’s all there is to it. But what kind of fish?
For best results, use smoked herring bought from a fishmonger or vacuum packed — and not from a can. Other smoked fish may be substituted, for example smoked trout, smoked mackerel, smoked whitefish or smoked salmon.
The quantities below will serve 2 people as a salad and 4-6 as canapés at cocktail hour.
7-8 ounces (200 g) smoked herring fillets
2 tbsp. minced red onion
1 tbsp. olive oil
1 tsp. freshly squeezed lemon juice
freshly ground black pepper
a few sprigs fresh dill
Check the fish for bones and remove any skin. Chop into bite-sized pieces. Place in a bowl
Add the minced red onion, olive oil and lemon juice. Grind on some black pepper. Stir. Taste and add more lemon juice or olive oil as desired.
Chop enough fresh dill to make two heaping tablespoons. Mix with the fish. Refrigerate until ready to serve.
Serve on or with rye or black bread, toasted or not, as you prefer. Serves 2-6.
