Danish "Sillsallet" (Herring Salad)

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4-6
  • About This Recipe

    “Traditional part of a Danish smorgasbord. Always part of Christmas buffet. Lovely color and great taste (if you like pickled herring)”


  • 1 (1lb) jar pickled, sliced beet( reserve liquid)
  • 3/4 cupmarinated wine flavored herring tidbits( about a 6 to 8 oz jar or tin)
  • 1mediumtart apple
  • 1/2 lbpotato, peeled and boiled & cooled
  • 1/2 cupfinely chopped dill pickles
  • 1smallonion, finely chopped
  • Directions

  • Chop the herring, potatoe, beets and apple into 1/4″ pieces.
  • Mix together.
  • Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
  • The salad should have a firm consistency.
  • Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
  • Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.
  • Reviews

  • “I love this recipe. It is so nutritious, particularly for older people, as beetroot is now known to help dementia and brain function, not to mention the herring. I use fresh beetroot. Always a winner.”

  • “Delicious! I made it with preroasted baby beets from Trader Joe’s. And used red onion.”

  • “I made this for my progressive dinner group as an appetizer. The presentation was very colorful and I had raves throughout from the group.I could not find the marinated herring so I opted for smoked herring; drained the oil and covered the fish with red wine and allowed it to marinate overnight.I doubled the recipe and used 5-6 small potatoes.I also added sea salt and white pepper to taste.”