Silky Salt-Cured Herring with Warm Potatoes and Dill

Why You’ll Love This Recipe

• Classic Slavic comfort: silky herring against warm, buttery potatoes with fragrant sunflower oil.
• Weeknight-easy: mostly pantry staples, one pot, and done in about 40 minutes.
• Balanced and bright: paper-thin onions and a squeeze of lemon keep everything lively.
• Beautiful to share: a rustic platter with rye bread makes a simple, elegant starter or light meal.

Grocery List

• Produce: Small waxy potatoes, red onion, fresh dill, lemon
• Dairy: None
• Pantry: Salt-cured herring fillets, unrefined sunflower oil, rye bread, kosher salt, black pepper, white wine vinegar, granulated sugar (optional)

Full Ingredients

Herring and Onions

• 320 g (11.3 oz) salt-cured herring fillets, drained well and patted dry
• 1 medium red onion (about 120 g), very thinly sliced (paper-thin)
• 2 cups (480 ml) ice water
• 1 tbsp (15 ml) white wine vinegar
• 1/2 tsp granulated sugar (optional, to soften onion’s bite)
• Pinch kosher salt (about 1/8 tsp)

Potatoes

• 900 g (2 lb) small waxy potatoes (Yukon Gold or similar), scrubbed; if larger than 5 cm, halve
• 1 tbsp kosher salt (for the cooking water)
• 3 tbsp (45 ml) unrefined sunflower oil
• 2 tbsp (8 g) finely chopped fresh dill
• 1/2 tsp freshly ground black pepper

To Finish and Serve

• 1 tbsp (15 ml) unrefined sunflower oil, for drizzling
• Flaky sea salt, to taste
• Additional fresh dill fronds, for garnish
• 1 lemon, cut into wedges
• 8 slices dark rye bread (about 240 g total)

Step-by-Step Instructions

Step 1: Soften the onions

Paper-thinly slice the red onion. In a bowl, combine 2 cups ice water, 1 tbsp white wine vinegar, 1/2 tsp sugar (optional), and a pinch of salt. Add the onion and soak for 10 minutes. This tames harshness while keeping the onion crisp. Drain well and pat dry with a clean towel just before plating.

Step 2: Cook the potatoes

Place the scrubbed potatoes in a pot and cover with cold water by about 2.5 cm (1 inch). Add 1 tbsp kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer at about 93°C/200°F. Cook until a skewer slips in easily, 18–22 minutes depending on size. Drain and return potatoes to the hot pot; let them steam-dry for 5 minutes to concentrate flavor.

Step 3: Prep the herring

While the potatoes cook, pat the herring dry. If your fillets are extremely salty, briefly rinse under cold water and pat dry again. Cut into bite-size diagonal pieces (about 2–3 cm/1 inch). Feel for any pin bones and remove. Let the herring stand at room temperature for 5–10 minutes so the texture relaxes and flavors bloom.

Step 4: Dress the warm potatoes

If any potatoes are larger than bite-size, halve them. While still warm, toss with 3 tbsp sunflower oil, 2 tbsp chopped dill, and 1/2 tsp black pepper. Taste and adjust salt as needed (remember the herring is salty). Warm potatoes readily absorb the aromatic oil and dill, giving you a luxurious, silky bite.

Step 5: Assemble the platter

Spread the warm, dressed potatoes on a serving platter. Arrange the herring over the top. Drape the drained onion slices evenly. Drizzle with the remaining 1 tbsp sunflower oil and scatter extra dill fronds for a fresh, feathery look. Add lemon wedges around the edges.

Step 6: Serve with rye bread

Serve immediately while the potatoes are still warm. Offer flaky sea salt and more black pepper at the table. Add 8 slices of dark rye bread on the side; for a cozy touch, warm the bread on a baking sheet at 175°C/350°F for 5 minutes. Squeeze lemon over the herring and potatoes to taste, and enjoy the contrast of silky fish, earthy tubers, and fragrant oil.

Pro Tips

• Choose waxy potatoes (Yukon Gold, Yellow Finn, or small new potatoes) so they hold their shape and stay creamy.
• Start potatoes in cold, well-salted water and finish with a 5-minute steam-dry for maximum flavor and a non-watery texture.
• Use unrefined (aromatic) sunflower oil for a classic Slavic flavor; its toasty, nutty aroma ties the dish together.
• Slice onions ultra-thin with a mandoline or very sharp knife; a brief ice-water soak leaves them crisp but mild.
• If herring tastes too salty, soak pieces in cold milk or water for 10 minutes, then pat dry thoroughly before plating.

Variations

• Add-ins: Scatter chopped cornichons or boiled egg wedges for extra richness and texture.
• Herb twist: Swap part of the dill for chives or parsley, or add a pinch of crushed coriander seed to the potatoes.
• Smash-and-drizzle: Gently smash the warm potatoes and drizzle with extra sunflower oil and lemon for a rustic, saucier presentation.

Storage & Make-Ahead

Cook potatoes up to 24 hours ahead; refrigerate, then rewarm gently in a steamer or microwave until hot and toss with oil and dill just before serving. Slice and soak onions up to 2 hours in advance; drain and chill. Keep herring refrigerated in its brine or oil and use within 3–4 days of opening. The assembled platter is best eaten immediately; leftovers can be refrigerated for up to 1 day, but the onions and potatoes will soften.

Nutrition (per serving)

Approx. 650 kcal; 21 g protein; 29 g fat; 71 g carbohydrates; 7 g fiber; sodium varies widely (estimate 1,200–1,600 mg) depending on herring and added salt. Estimates only.