Chopped Herring Salad
A classic Ashkenazi Jewish deli staple that pairs briny pickled herring with crisp apple, hard-boiled egg, and sweet onion in a creamy dressing. Bright, tangy, and satisfying, it’s perfect on rye bread, crackers, or as part of a holiday brunch spread.
For 4 servings
- prep
Drain and finely chop the herring.
Drain the pickled herring from its liquid, discarding any onions that came in the jar. Pat the fillets dry with paper towels, then chop them into small, even pieces about the size of a chickpea. Set aside in a medium mixing bowl.
TIPPat the herring dry well so the salad doesn't get watery. - prep
Prepare the apple, egg, and onion.
1.Peel the apple, remove the core, and dice into very small cubes.2.Peel the hard-boiled eggs and finely chop them.3.Mince the onion as finely as possible.TIPA sweet onion like Vidalia works best here — it stays mellow. - mix
Make the creamy dressing.
1.In a small bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, and black pepper.2.Stir until the dressing is completely smooth and the sugar dissolves. - assemble
Combine all ingredients and fold together.
Add the diced apple, chopped egg, minced onion, and chopped dill to the bowl with the herring. Pour the dressing over the top and fold everything together gently until evenly coated, taking care not to mash the egg or apple.
TIPFold gently from the bottom up to keep the texture chunky. - rest · ~60 min
Chill the salad before serving.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the salad to firm up. Overnight is even better.
TIPThe salad keeps well in the fridge for up to 3 days. - garnish
Garnish with fresh dill and serve chilled.
Give the salad a final stir, transfer to a serving bowl, and scatter extra chopped dill over the top. Serve with dark rye bread, matzo, or butter crackers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the herring dry after draining to prevent a watery salad.
- 2Use a sweet apple like Fuji or Gala for a pleasant contrast with the briny herring.
- 3Chill the salad for at least 1 hour—overnight is even better for flavor melding.
- 4Fold the ingredients gently to keep the egg and apple pieces intact.
- 5Taste before adding extra salt—the herring is already quite briny.
- 6Store leftovers in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Lighter version
Swap sour cream for plain Greek yogurt and use light mayonnaise to reduce fat while keeping the creamy texture and tang.
Herb swapHerb swap
Replace dill with fresh chives or parsley for a different aromatic note that still complements the herring.
Spiced upSpiced up
Add a pinch of cayenne or a dash of hot sauce to the dressing for a subtle kick that contrasts the sweet apple.
Low carbLow-carb
Serve the salad over lettuce cups or cucumber rounds instead of bread or crackers for a keto-friendly option.
Why this is on our healthy list.
Rich in Omega-3s
Pickled herring is an excellent source of omega-3 fatty acids, which support heart and brain health.
Good Source of Protein
Herring and hard-boiled eggs provide high-quality protein, helping to keep you full and satisfied.
Contains Vitamin D
Herring is one of the few natural food sources of vitamin D, important for bone health and immunity.
Low in Carbohydrates
This salad is naturally low in carbs, making it suitable for low-carb and keto eating patterns.
Frequently asked questions
Yes, but it will make the salad richer and less tangy. You may want to reduce the sour cream slightly.
