A Nordic Bite: Herring, Beet & Apple Salad on Rye Crisps
If there’s one fish that captures the spirit of Scandinavian cuisine, it’s herring. Rich in omega-3s and deeply tied to Nordic food traditions, pickled herring is a staple found on everything from smorgasbords to open-faced sandwiches. But if you’ve ever found the flavor a bit too bold on its own, this recipe might just change your mind.
Here, the intensity of pickled herring is mellowed with the brightness of grated beet, the tart crunch of apple, and a creamy, zesty dressing. All of it comes together in a refreshing salad that sits beautifully atop crisp rye crackers—another Scandinavian favorite. It’s a simple, nutritious lunch or appetizer that celebrates bold flavors, balanced textures, and Nordic simplicity.
The Heart of the Dish
Pickled herring is more than just a traditional food—it’s a nutrient powerhouse. High in omega-3 fatty acids, this fish supports heart health, brain function, and inflammation reduction. But the strong taste can be off-putting to some. That’s why pairing it with naturally sweet and earthy ingredients like beet and apple can work magic, transforming it into a dish that’s both approachable and memorable.
Tossed with fresh dill and a sharp bite of shallot, the salad is then folded into a creamy yogurt dressing, brightened with lemon and a dash of horseradish for a gentle kick.
A Taste of Iceland: Skyr
Instead of regular yogurt, this recipe calls for Skyr, the thick and creamy Icelandic-style dairy product made from skim milk. It’s similar to Greek yogurt but often packs more protein per serving and has a cleaner, slightly tangier finish. Its dense texture makes it ideal for mixing into salads like this—adding creaminess without watering things down.
You’ll find Skyr in most grocery store yogurt aisles these days, especially in areas with a growing interest in Nordic and health-conscious foods.
Ingredients You’ll Need:
- 1/2 lb (227 g) pickled herring, cut into bite-sized pieces
- 1 medium beet, peeled and grated
- 1 tart apple (like Granny Smith), chopped
- 1/4 cup (60 mL) fresh dill, chopped
- 2 Tbsp (30 mL) shallot, finely minced
- 1/3 cup (80 mL) plain Skyr yogurt
- 2 Tbsp (30 mL) prepared horseradish
- 1 Tbsp (15 mL) lemon juice
- 12 rye crackers (the sturdier, the better for holding the salad)
How to Make It:
- Combine the salad base: In a large bowl, gently toss together the herring, beet, apple, dill, and shallot. The colors alone are a feast for the eyes—deep pinks, soft greens, and earthy purples that hint at the bold flavors to come.
- Whisk the dressing: In a smaller bowl, mix the Skyr yogurt, horseradish, lemon juice, and a pinch of salt. Stir until smooth.
- Bring it all together: Pour the yogurt mixture over the herring salad and toss lightly to coat everything evenly. Be gentle—you want to preserve the textures of the beet and apple.
- Serve it up: Spoon the mixture onto rye crackers just before serving to keep the base crisp. Serve chilled or at room temperature.
Why You’ll Love It
- No cooking required
- Packed with protein and healthy fats
- Bold flavors, but balanced
- Perfect for meal prep—keeps in the fridge up to 3 days
- Ideal as a light lunch, appetizer, or snack board addition
Tips and Variations
- Swap red beet for golden beet for a milder flavor and sunnier color.
- If Skyr is hard to find, Greek yogurt is a fine substitute.
- Add chopped capers or a touch of grainy mustard for extra zing.
- Want it gluten-free? Use seed crackers or cucumber slices as a base instead of rye crisps.
