Sweet • Sour • Savory

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Pickled Herring in Dill Dressing

Christmas, Fish & seafood, Holiday, LunchTove Balle-PedersenComment
Pickled Herring in Dill Dressing

Pickled Herring in Dill Dressing

12th Day of Christmas.

When pickled herring being a vital part of the Danish holiday lunch parties, you sometime want to change up the flavor profile. The classic dressing/sauce is the curry version, is a must have. But this Dill version has a very delicate and fine flavor, and comes in as a close second in my home.


  • 3-4 pickled herring fillets (marinede sildefileter)


  • ½ dl (¼ cup) creme fraiche or sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon pickling solution from the herring
  • ½ lemon, the juice from
  • 1 teaspoon capers
  • a good handful chopped fresh dill, cleaned well, and dried
  • salt & pepper to taste


Mix all the ingredient for the dressing, and season with salt and pepper. Cut the herring fillet into bite-size pieces and cover the herring bites with the dressing. Let the herring marinate in the dressing for a few hours before serving.

Serve the herring on a pies of Danish rye bread.