Pickled herring with tomato

A simple sweet-and-tangy dish combining tender pickled herring with juicy tomatoes, red onion, fresh herbs, and a light vinegar dressing. It makes a flavorful appetizer, snack, or traditional-style side dish.

Ingredients

• 12 oz (340 g) pickled herring fillets, drained
• 2 large ripe tomatoes, sliced or chopped
• ½ small red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp sugar, optional
• ¼ tsp black pepper
• Pinch of salt, if needed
• 1 tbsp fresh lemon juice
• Lemon wedges, for serving

Instructions

1. Prepare the herring
   Drain the pickled herring well. If the pieces are large, cut them into bite-size portions.
2. Prepare the vegetables
   Slice or chop the tomatoes and thinly slice the red onion. Place them in a serving bowl.
3. Make the dressing
   In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, optional sugar, black pepper, and lemon juice.
4. Combine
   Add the pickled herring to the tomatoes and onions. Pour the dressing over everything and gently toss to avoid breaking up the fish.
5. Add fresh herbs
   Sprinkle with fresh parsley and dill.
6. Chill
   Cover and refrigerate for 20–30 minutes to allow the flavors to blend.
7. Serve
   Serve chilled with lemon wedges. It pairs well with boiled potatoes, rye bread, crackers, or a simple green salad.

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 285
• Protein: 18 g
• Carbohydrates: 9 g
• Fat: 20 g
• Saturated Fat: 4 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 850–1,100 mg
• Cholesterol: 55 mg

Nut Information

• Peanuts: None
• Tree nuts: None
• Almonds: None
• Cashews: None
• Walnuts: None
• Pecans: None
• Hazelnuts: None
• Nut-free: Yes, when all packaged ingredients are free from nut cross-contact
• Dairy: None
• Eggs: None
• Gluten: Naturally gluten-free; serve with gluten-free bread or crackers if needed

Q&A

Q: Can I use fresh herring instead of pickled herring?
A: Not directly. Fresh herring needs to be properly cooked or prepared using an appropriate pickling process before using it in this recipe.

Q: Can I use cherry tomatoes?
A: Yes. Halved cherry or grape tomatoes work very well and make the dish easy to serve.

Q: Is pickled herring very salty?
A: It can be. Drain it thoroughly, and if your herring is particularly salty, briefly rinse it and pat it dry before using.

Q: Can I make this ahead of time?
A: Yes. It can be refrigerated for several hours before serving. For the freshest tomatoes, however, it’s best eaten the same day.

Q: What can I serve with pickled herring?
A: Boiled potatoes, dark rye bread, cucumber salad, crackers, or fresh greens are excellent choices.

Q: Can I leave out the mustard?
A: Yes. The dressing will still taste good without it.

Q: Can I add cucumber?
A: Absolutely. Thinly sliced cucumber adds a refreshing crunch and pairs especially well with the herring and tomatoes.

Q: How long can I keep leftovers?
A: Refrigerate promptly in a covered container and follow the storage instructions on the herring package. Because this recipe contains fresh tomatoes and an opened seafood product, it’s best consumed within 1–2 days.