Heringstopf Mit Saurer Sahne Herring Salad with Sour Cream
Discover the perfect fusion of bold flavors and creamy textures with *Heringstopf Mit Saurer Sahne* (Herring Salad with Sour Cream), a classic German dish that’s both hearty and refreshing. This recipe combines tender pickled herring fillets, velvety sour cream, and crisp diced apples for a delightful balance of tangy and sweet. Cubed potatoes lend substance, while fresh dill and red onion enhance the dish with earthy and zesty notes. To elevate the flavor profile, a splash of pickling brine and a hint of lemon juice are mixed into the creamy dressing. Served chilled, this easy-to-make salad is ideal as a light meal or a side dish, perfect for showcasing the best of Scandinavian and Central European culinary traditions. Garnish with a sliced hard-boiled egg for an optional decorative touch, and pair with crusty bread for a satisfying experience.
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Recipe Information
Ingredients
- 4 pieces pickled herring fillets
- 3 pieces medium potatoes
- 1 piece apple (crisp, sweet variety like Gala or Fuji)
- 1 piece red onion
- 200 grams sour cream
- 100 grams plain yogurt
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons pickling brine from herring jar
- 1 piece hard-boiled egg (optional, for garnish)
Instructions
1. Start by preparing the potatoes. Peel and dice them into bite-sized chunks. Place them in a pot of salted water, bring to a boil, and cook for about 15-20 minutes or until tender. Drain and let cool completely.
2. While the potatoes are cooling, prepare the other ingredients. Slice the pickled herring fillets into bite-sized pieces and set them aside.
3. Core and dice the apple into small cubes. There’s no need to peel the apple unless desired. Finely chop the red onion and fresh dill.
4. In a large mixing bowl, combine the sour cream, plain yogurt, lemon juice, pickling brine, salt, and black pepper. Mix well to create a creamy dressing.
5. Add the cooled potatoes, diced apple, chopped onion, herring pieces, and fresh dill to the dressing. Gently toss everything together until evenly coated. Adjust seasoning, if needed.
6. Transfer the salad to a serving dish. Optionally, slice the hard-boiled egg and use it as a garnish on top.
7. Chill the salad in the fridge for at least 1 hour before serving to allow the flavors to meld. Serve cold as a light meal or alongside bread.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 88.3 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 22.3 mcg | 112% | |
| Calcium | 714 mg | 55% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4003 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
