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Swedish Pickled Herring with Egg and Dill

Swedish Pickled Herring with Egg and Dill
There’s something utterly charming about this crisp, zesty herring dish that always draws folks in. The tang of dill cuts through the salty-sour brine of the fish, while the soft eggs add a creamy contrast. It’s the kind of appetizer that feels both celebratory and comforting, like sharing a bite of tradition with loved ones. Perfect for when you want to spark conversation and nods of approval at any gathering. Serve it simply, let the flavors shine, and watch the plate empty fast.
Ingredients
  • 120ml (1/2 cup) mayonnaise
  • 200g (1 cup) pickled herring fillets
  • 4 hard-boiled eggs, peeled and finely chopped
  • 4 slices of rye bread (for serving)
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped red onion
  • 6g (1 teaspoon) black pepper
  • 2.5g (1/2 teaspoon) salt
Instructions

1. Preheat the oven to 400°F or 200°C.

2. Combine chopped eggs, pickled herring fillets, salt, and pepper in a large bowl and mix well.

3. In a separate bowl, mix together the mayonnaise, thinly sliced red onion, and chopped fresh dill.

4. To assemble the dish, place a layer of the egg and herring mixture into a glass or small bowl. Top this layer with a dollop of the dill sauce.

5. For the garnish, toast some rye bread in the oven until crispy, then chop it into small pieces. Arrange the toasted bread, some chopped red onion, and a few sprigs of fresh dill on top of each serving.

Tools
  • oven
  • bowl
  • spoon
  • knife
  • cutting board
  • glass or small bowls
  • rye bread
  • serving utensils

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