Herring Salad with Beetroot, Apple and Crème Fraîche
Why this recipe works
- Balanced tang: Pickled herring, Dijon and lemon give the salad brightness, while crème fraîche softens the sharper edges.
- Fresh texture: Tender beetroot and herring are balanced by crisp apple and finely diced red onion.
- Fast assembly: Using cooked beetroot and canned pickled herring keeps the recipe no-cook and ready in under 30 minutes.
Get the most out of this recipe
Timing notes
- Chill before serving: A short chill helps the dressing settle around the herring, beetroot and apple without softening the salad too much.
- Serve well chilled: Keep the salad cold until serving, especially because it contains fish and a dairy-based dressing.
Ingredient notes
- Choose a crisp apple: A firm, crisp apple gives the best contrast to the soft beetroot and herring.
- Cool the beetroot first: Cooked beetroot should be fully cooled before mixing so the dressing stays thick and the apple remains crisp.
- Use properly chilled herring: Drain the pickled herring well and keep it refrigerated; use a pasteurised product when serving anyone more vulnerable to foodborne illness.
Serving ideas
- Serve with rye bread: Dense rye bread suits the salty, tangy herring and makes the salad feel more substantial.
- Finish with dill: A final scattering of fresh dill reinforces the clean, herbal flavour of the dressing.
Make-ahead tips
- For a cleaner look: Prepare the dressing and chopped ingredients ahead, then fold in the beetroot last to limit how quickly it colours the salad.
- Keep it cold: Store covered in the fridge and stir gently before serving; refresh with a little extra crème fraîche and lemon if the dressing loosens.
Equipment you'll need
Ingredients
Instructions
- Cut the beetroot into small cubes. Core the apple and cut into small cubes, then finely dice the red onion. Cut the pickled herring into bite-sized pieces.
- In a mixing bowl, whisk the crème fraîche with the Dijon mustard, finely grated lemon zest and 1 tbsp lemon juice. Stir in the fine sea salt, then taste and add a little more lemon juice if you want it sharper. Finely chop most of the dill and stir it through the dressing, reserving a little to finish.
- Add the beetroot, apple, red onion and herring to the bowl and fold gently until evenly coated. Cover and chill for 10 minutes so the flavours meld. Spoon into bowls or onto plates and scatter over the reserved dill to serve.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the beetroot well cooled before mixing so the dressing stays thick and the salad remains crisp.
- For a cleaner look, fold the beetroot in last so it does not tint the whole dressing too quickly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a pasteurised pickled herring product and keep the salad properly chilled.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier dressing.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace Apple with pear for a softer sweetness that still balances the herring.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge and keep it well chilled. Stir before serving; if it loosens, add a small spoonful of Crème fraiche and a squeeze of Lemon to refresh.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Fish Milk Mustard
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Modern Caprese Salad
Tomatoes, mozzarella and basil with olive oil and balsamic
Moroccan Carrot Salad with Cumin, Lemon and Coriander
Tender carrots dressed with lemon, cumin and fresh coriander
Greek Kale and Feta Salad
Shredded kale salad with feta and lemon-oregano dressing
Céleri Rémoulade with Cured Ham
Celeriac rémoulade with mustard and lemon mayonnaise
Empedrat (Catalan Salt Cod and White Bean Salad)
Catalan salt cod and white bean salad with tomato and peppers
American Chopped Salad with Chickpeas and Cheddar
Chopped romaine salad with chickpeas, cheddar and croutons
Sushi Burrito with Salmon, Avocado and Cucumber
Nori-wrapped sushi burrito with salmon, avocado and cucumber
Ratatouille Tart with Goat’s Cheese
Puff pastry tart with ratatouille vegetables and goat's cheese
Modern Shawarma Bowl with Tahini Yoghurt Sauce
Modern shawarma bowl with spiced chicken, rice and tahini yoghurt
Chicken Caesar Wrap
Chicken Caesar wrap with romaine, Parmesan and croutons
Matjesbrötchen (Pickled Herring Roll with Dill Sour Cream)
Pickled herring roll with red onion and dill sour cream
Vegetarian Poke Bowl
Vegetarian poke bowl with tofu, sushi rice and vegetables.
Matjesfilet nach Hausfrauenart (Pickled Herring in Cream Sauce)
Pickled herring in sour cream with apple and gherkins
Polish Beetroot Grain Bowl (Roasted Beetroot and Barley Salad)
Roasted beetroot and barley bowl with horseradish dressing
Tarte Flambée with Smoked Salmon and Crème Fraîche
Crisp tarte flambée with smoked salmon, red onion and dill
Matjesbrötchen (Pickled Herring Roll with Dill Sour Cream)
Pickled herring roll with red onion and dill sour cream
Smoked Trout Salad with Potatoes and Horseradish Dressing
Smoked trout salad with baby potatoes and horseradish dressing
Saumon en Croûte (Salmon Wellington with Spinach)
Salmon Wellington with spinach and crème fraîche in puff pastry
You might also like
Bacalhau com Natas (Creamy Salt Cod and Potato Casserole)
Creamy baked salt cod and potato casserole
Italian Chickpea and Spinach Bowl
Chickpea and spinach bowl in tomato sauce with Parmesan
Miso Butter Salmon (Salmon with Miso and Butter Glaze)
Baked salmon with a glossy miso butter glaze
Flemish Beef Stew with Dark Beer and Mustard
Flemish beef stew braised with dark beer, onions and mustard
Camotes Poblanos (Sweet Potatoes Simmered in Spiced Syrup)
Sweet potatoes simmered in spiced syrup
Mango Salad with Black Beans, Sweetcorn and Lime
Mango salad with black beans, sweetcorn and lime
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
