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Sillsallad — Herring and Potato Salad

A very simple salad that wins you over with its flavor again and again! One of the easiest Danish recipes — it reminded me of our Russian "herring under a fur coat." And while sillsallad may not look especially fancy, oh man, it's finger-licking good! The key is choosing the right base: the herring. You can take the easy route and buy herring fillets in oil from whatever brand you like, or go a bit fancier and get lightly salted herring from a wooden barrel. Barrel herring is richer, so the salad needs less sauce or mayonnaise; with the oil-packed kind you'll want a bit more mayonnaise.

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Sillsalad - Herring salad with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 4 g
Fats 11 % 2 g
Carbohydrates 68 % 13 g
85 kcal
GI: 92 / 0 / 8
  • As always, I start with whatever takes longest. I boil the potatoes (small new potatoes are ideal) and the eggs. While the potatoes cook, I work on the fish and other vegetables. I clean the herring carefully, remove all the bones and the backbone, and cut the fillet into small pieces. I grate the leek and beet on the fine holes of a box grater. I peel the cucumber, remove any large seeds, and slice it thin. I keep everything grated or chopped covered with a lid or plastic wrap so it doesn't dry out. I peel and core the apple and slice it thin, too. With a big knife (a small one is awkward for this) I finely chop the dill, and I chop the eggs as well. I peel the potatoes and cut them into small pieces, like steak fries. Now for the most important part of any salad — the dressing. Without the right dressing, the whole flavor falls flat! The Danish dressing is very different from the mayonnaise we use in herring under a fur coat. You could just dress the salad with our usual olive-oil mayonnaise, but nothing replaces the aroma of caraway and lemon, so I always make the dressing. For it, I whisk together olive oil, wine vinegar, lemon juice, and caraway seeds in a bowl. Once everything's ready, arrange it on a platter — neatly, and in layers: potatoes, herring, apple slices. Scatter leek and dill on top, then add the eggs and beet. You can stir a little mayonnaise into the salad, and serve the dressing on the side of the plate.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Herring in vegetable oil - 301  kcal/100g
  • Herring in sour cream - 97  kcal/100g
  • Herring in tomato sauce - 159  kcal/100g
  • Hot smoked herring - 215  kcal/100g
  • Pickled herring - 192  kcal/100g
  • Fresh herring - 161  kcal/100g
  • Salted herring - 217  kcal/100g
  • Dill greens - 38  kcal/100g
  • Leek - 33  kcal/100g

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