Scandinavian Pickled Herring Platter with Rye, Pickled Onions and Sour Cream

Name: Scandinavian Pickled Herring Platter with Rye, Onions, and Sour Cream
Prep time: 45 min
Cook time: 10 min
Total time: 24 h 55 min
Yield: 6 servings (one large platter)
Cuisine: International
Ingredients: 450 g salted herring fillets, skinless (about 12 fillets); 720 ml cold water (for soaking, if using salted herring); 240 ml distilled white vinegar (5%); 240 ml water (for brine); 100 g granulated sugar; 6 g kosher salt; 1 tsp allspice berries, 1 tsp black peppercorns, 2 bay leaves; 20 g fresh dill; 2 small dill pickles (about 120 g), cut into 12 long spears; 1 small yellow onion (about 120 g), thinly sliced; 300 g sour cream; 60 g mayonnaise; 2 tsp curry powder; 1 small Granny Smith apple (about 150 g), small dice; 1 small red onion (about 80 g), fine dice; 1 tbsp lemon juice; 1 large red onion (about 200 g), thinly sliced; 120 ml apple cider vinegar, 120 ml water, 25 g sugar, 6 g salt (for quick-pickled onions); 12 slices dense rye bread

Imperial December 14, 2025December 14, 2025

Quick Recipe Version (TL;DR)

Yield: 6 servings (one large platter)
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 24 hours 55 minutes (includes marinating)

Quick Ingredients

450 g salted herring fillets, skinless (about 12 fillets)
720 ml cold water (for soaking, if using salted herring)
240 ml distilled white vinegar (5%)
240 ml water (for brine)
100 g granulated sugar
6 g kosher salt
1 tsp allspice berries, 1 tsp black peppercorns, 2 bay leaves
20 g fresh dill
2 small dill pickles (about 120 g), cut into 12 long spears
1 small yellow onion (about 120 g), thinly sliced
300 g sour cream
60 g mayonnaise
2 tsp curry powder
1 small Granny Smith apple (about 150 g), small dice
1 small red onion (about 80 g), fine dice
1 tbsp lemon juice
1 large red onion (about 200 g), thinly sliced
120 ml apple cider vinegar, 120 ml water, 25 g sugar, 6 g salt (for quick-pickled onions)
12 slices dense rye bread

Do This

1) If using salted herring, soak fillets in cold water 45 minutes, changing water once; drain well.
2) Simmer the rollmops brine (vinegar, water, sugar, salt, spices) for 2 minutes; cool to room temperature.
3) Roll each fillet around an onion slice and a dill pickle spear; secure with a toothpick.
4) Jar the rollmops with dill; pour in cooled brine; refrigerate 24 hours.
5) Make curried herring sauce: stir sour cream, mayo, curry powder, lemon, sugar; fold in apple, red onion, dill; chill 1 hour.
6) Quick-pickle red onions: simmer vinegar, water, sugar, salt; pour over onions; cool 30 minutes.
7) Build the platter: rye bread, rollmops, curried herring, pickled onions, extra sour cream and dill.

Why You’ll Love This Recipe

Two classic Scandinavian styles on one platter: sweet-sour rollmops and creamy Danish-style curried herring.
Make-ahead friendly for brunches, smørrebrød nights, and holiday spreads.
Big flavor, minimal cooking: just a quick simmer for brines and you’re done.
Perfect with rye: tangy fish, crunchy onions, fresh dill, and cool sour cream balance each bite.

Grocery List

Produce: fresh dill (about 30 g total), 1 small yellow onion, 1 small red onion, 1 large red onion, 1 Granny Smith apple, lemon
Dairy: sour cream
Pantry: salted herring fillets (or pickled herring in brine), distilled white vinegar (5%), apple cider vinegar, granulated sugar, kosher salt, allspice berries, black peppercorns, bay leaves, curry powder, mayonnaise, rye bread, dill pickles, toothpicks

Full Ingredients

Rollmops (Sweet-Spice & Dill Pickled Herring)

Salted herring fillets: 450 g, skinless (about 12 fillets)
Cold water (for soaking): 720 ml (only if using salted herring)
Distilled white vinegar (5%): 240 ml
Water (for brine): 240 ml
Granulated sugar: 100 g
Kosher salt: 6 g (about 1 tsp)
Allspice berries: 1 tsp
Black peppercorns: 1 tsp
Bay leaves: 2
Yellow onion: 1 small (about 120 g), thinly sliced into half-moons
Dill pickles: 2 small (about 120 g total), cut into 12 long spears
Fresh dill: 15 g (about 1 loosely packed cup of fronds and tender stems)
Toothpicks: 12

Curried Herring (Creamy Scandinavian-Style)

Pickled herring pieces: 350 g drained weight (from brine), cut into 2.5 cm pieces if needed
Sour cream: 250 g
Mayonnaise: 60 g (about 1/4 cup)
Curry powder: 2 tsp
Granulated sugar: 8 g (2 tsp)
Lemon juice: 15 ml (1 tbsp)
Granny Smith apple: 1 small (about 150 g), peeled and diced small (about 5 mm)
Red onion: 1 small (about 80 g), finely diced
Fresh dill: 10 g, finely chopped
Optional: 1/2 tsp Dijon mustard (for extra tang)

Quick-Pickled Red Onions (for Serving)

Red onion: 1 large (about 200 g), thinly sliced
Apple cider vinegar: 120 ml
Water: 120 ml
Granulated sugar: 25 g (2 tbsp)
Kosher salt: 6 g (about 1 tsp)

To Build the Platter

Rye bread: 12 slices (dense Danish-style if possible)
Extra sour cream: 50 g (about 3 tbsp), for the platter
Extra fresh dill: a small handful, for garnish
Optional extras: lemon wedges, thin-sliced radishes, hard-boiled eggs, cracked black pepper

Scandinavian Pickled Herring Platter with Rye, Pickled Onions and Sour Cream – Closeup

Step-by-Step Instructions

Step 1: Soak the herring (only if using salted fillets)

If you’re starting with salted herring fillets (not already pickled), place them in a bowl and cover with 720 ml cold water. Soak for 45 minutes, changing the water once halfway through (at the 20–25 minute mark). This removes excess salt so the final pickles taste balanced, not briny.

Drain thoroughly and pat the fillets dry with paper towels.

Step 2: Make the sweet-spice brine for the rollmops

In a small saucepan, combine 240 ml distilled white vinegar, 240 ml water, 100 g sugar, 6 g kosher salt, 1 tsp allspice berries, 1 tsp peppercorns, and 2 bay leaves.

Set over medium heat and bring to a gentle simmer (about 190°F / 88°C). Simmer for 2 minutes, stirring to fully dissolve the sugar and salt.

Remove from heat and cool the brine to room temperature (20–22°C / 68–72°F), about 30 minutes. Do not pour hot brine over the fish; it will change the texture.

Step 3: Assemble the rollmops (rolled pickled herrings)

Lay a herring fillet flat on a cutting board. Place a few strands of yellow onion near the wider end and add 1 dill pickle spear. Roll the fillet up snugly (like a jelly roll) and secure with a toothpick.

Repeat with the remaining fillets to make 12 rollmops.

Step 4: Jar and marinate the rollmops

Pack the rollmops into a clean 1-liter glass jar (or two smaller jars). Tuck in 15 g fresh dill and any remaining onion slices.

Pour the cooled brine over everything, making sure the rollmops are fully submerged. If needed, gently press them down with a clean spoon.

Cover and refrigerate for 24 hours before serving (they’ll taste even better at 48 hours).

Step 5: Quick-pickle the red onions

Add 120 ml apple cider vinegar, 120 ml water, 25 g sugar, and 6 g salt to a small saucepan. Bring to a simmer over medium heat (about 190°F / 88°C) and simmer for 1 minute, just until the sugar dissolves.

Place the sliced large red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the onions. Cool at room temperature for 30 minutes, then refrigerate until serving.

Step 6: Mix the creamy curried herring and chill

In a bowl, whisk together 250 g sour cream, 60 g mayonnaise, 2 tsp curry powder, 8 g sugar, 15 ml lemon juice, and optional 1/2 tsp Dijon mustard. Taste and adjust: add a pinch more sugar for roundness or a few drops more lemon for brightness.

Fold in the diced apple, finely diced red onion, and 10 g chopped dill. Gently stir in the 350 g drained pickled herring.

Cover and refrigerate for 1 hour so the flavors bloom and the sauce thickens slightly.

Step 7: Assemble the platter and serve

On a large serving board or platter, arrange:

Rye bread (fan out 12 slices), a small bowl of extra sour cream, a mound of quick-pickled onions, the jar (or a dish) of rollmops, and a bowl of curried herring.

Garnish with extra fresh dill and (optional) lemon wedges. Serve cold, straight from the fridge—this is when herring tastes its best and cleanest.

Pro Tips

Cool the brine completely before pouring it over herring. Warm brine can toughen the fish and mute the bright vinegar flavor.
Choose the right herring: salted fillets give you the most “from-scratch” rollmops. For curried herring, jarred pickled herring in brine is easiest and very traditional.
Keep everything submerged in the rollmops jar for even pickling. If needed, use a small clean ramekin or fermentation weight to hold them down.
Dice the apple small (about 5 mm). It should add crunch without overpowering the tender fish.
Serve extra rye and onions. People tend to build second and third open-faced bites.

Variations

Mustard-dill herring: Swap the curry sauce for a mustard sauce: whisk 2 tbsp whole-grain mustard + 1 tbsp Dijon into the sour cream mixture, and add 1 tsp honey instead of sugar.
Beet-pink pickled onions: Add 60 ml beet juice (from cooked beets or bottled) to the onion pickling liquid for a vivid magenta color and slightly earthy sweetness.
Spicier rollmops: Add 1/2 tsp red pepper flakes to the rollmops brine and include a few thin slices of fresh chili in the jar.

Storage & Make-Ahead

Rollmops: Keep refrigerated in their brine at ≤ 40°F / 4°C. Best after 24–48 hours. They keep well for 7 days (flavor intensifies over time). Always use a clean utensil to remove pieces.

Curried herring: Refrigerate in an airtight container and eat within 3 days. The apple will soften slightly as it sits.

Quick-pickled onions: Refrigerate up to 14 days. They’re great on sandwiches beyond this platter.

Make-ahead plan: Make rollmops 1–3 days ahead. Pickle onions and mix curried herring the day before (or at least 1 hour before serving).

Nutrition (per serving)

Approximate, based on 1/6 of the platter including rye bread. Calories: 520; Protein: 23 g; Fat: 30 g; Carbohydrates: 41 g; Fiber: 7 g; Sugar: 18 g; Sodium: 1100 mg.