Smoked herring is a culinary treasure with a rich history, bold flavor, and amazing versatility. Whether you’re new to this delicacy or a seasoned enthusiast, discovering what to eat with smoked herring can transform a simple meal into a gourmet experience. From traditional European breakfasts to modern fusion dishes, smoked herring’s oily, savory profile pairs beautifully with a wide range of ingredients. In this comprehensive guide, we’ll explore classic pairings, creative recipes, cultural traditions, and expert tips that highlight how to best enjoy smoked herring—helping you savor every bite while impressing your taste buds and dinner guests alike.
The Unique Flavor Profile of Smoked Herring
Before diving into pairings, it’s essential to understand what makes smoked herring so distinctive. Herring, a small, silvery fish found in the North Atlantic and Baltic Seas, is prized for its rich, oily flesh. When smoked—commonly using a process called cold or hot smoking—the fish develops a deep, earthy, smoky flavor with a slightly briny undertone.
Smoked herring comes in various preparations:
- Bloaters: Lightly smoked whole herring with a soft texture.
- Kippers: Split, gutted, and heavily smoked herring, often salt-cured first, imparting a stronger flavor.
- Soused herring: Pickled in vinegar, spices, and sometimes wine or beer, offering a tangy alternative.
- Rollmops: Pickled herring fillets rolled around onion or gherkin.
These variations influence how herring should be paired. For example, heavily smoked kippers benefit from bright, acidic accompaniments to cut through the richness, while delicate bloaters work well with subtle flavors.
Classic Pairings: Traditional Ways to Enjoy Smoked Herring
Across Northern Europe, smoked herring has long been a breakfast staple and festive table favorite. These time-honored combinations highlight regional preferences and the fish’s versatility.
1. Smoked Herring and Bread
One of the simplest and most satisfying ways to enjoy smoked herring is on bread. In Scandinavian and Baltic countries, it’s common to serve herring on rye bread, which provides a sturdy, slightly sour base that complements the fish’s oiliness.
Suggestions for bread pairings:
- Dark rye bread – Its dense, tangy texture balances the richness of smoked herring.
- Toasted sourdough – Offers a crisp contrast and neutral flavor.
- Baguette or ciabatta – Ideal when toasted with butter or olive oil for a continental twist.
Top the bread with a thin layer of butter or cream cheese, sliced herring, red onion, and a sprinkle of fresh dill for a classic Nordic open-faced sandwich.
2. With Potatoes
Boiled or roasted potatoes are a natural partner to smoked herring. Their mild, starchy flavor soaks up the fish’s natural oils and creates a satisfying, hearty meal. In Denmark and Germany, herring is often served atop buttery potato salad or alongside cold boiled potatoes.
Recommended potato preparations:
| Preparation | Description | Best With |
|---|---|---|
| Boiled Potatoes | Served cold or warm, peeled and buttered | Kippers or bloaters |
| German Potato Salad | Warm salad with vinegar, bacon, and onions | Hot-smoked herring |
| Roasted Potatoes | Tossed with rosemary and olive oil | Herring fillets |
3. Onions and Pickles
Raw red onion, pickled onions, or gherkins are essential accompaniments. Their sharp, acidic bite cuts through the fat in smoked herring, cleanses the palate, and adds a delightful crunch.
Popular options include:
- Thinly sliced red onion – A staple in Nordic and British smoked herring platters.
- Polish-style pickled cucumber – Crisp, dill-infused, and slightly sour.
- Capers or cornichons – Add brininess and tang without overpowering.
4. Creamy Sauces and Spreads
Cream-based accompaniments enhance the texture and tame any overpowering smokiness. They also bind ingredients together in sandwiches and salads.
Top choices:
- Crème fraîche or sour cream – Often mixed with herbs like dill, chives, or horseradish.
- Herbed cream cheese – Blended with lemon zest and green onions for added brightness.
- Mustard sauce – A tangy blend of Dijon mustard, honey, and cream—perfect for dipping.
In the Netherlands, a popular dish called “haring met uien” (herring with onions) is traditionally eaten by holding the fish by the tail and lowering it into your mouth—a ritual often followed by a spoonful of sour cream.
Modern and Creative Pairings
While tradition plays a key role, modern chefs and home cooks are reimagining smoked herring in innovative ways. These contemporary pairings elevate the fish’s profile and introduce it to new audiences.
1. Smoked Herring in Salads
Swap out tuna or salmon and add flaked smoked herring to your next salad. Its bold flavor pairs wonderfully with bitter greens, citrus, and creamy dressings.
Try these combinations:
- Waldorf-style salad: Chopped apples, walnuts, celery, and mayo with herring flakes.
- Beet and herring salad: Roasted beets, goat cheese, arugula, and orange segments.
- Frisée and herring salad: With poached egg, croutons, and a sherry vinaigrette.
The slightly sweet earthiness of beets, for example, complements the saltiness of herring, while the creaminess of goat cheese or egg yolk creates a luxurious mouthfeel.
2. With Avocado and Citrus
The buttery fat of avocado mirrors the oil in smoked herring, making this a harmonious pairing. Add lemon, lime, or orange segments to brighten the dish.
Ideal uses:
- Avocado toast with herring: Spread ripe avocado on sourdough, top with herring, lemon zest, and microgreens.
- Citrus-herring tartare: Finely chopped herring mixed with orange segments, red onion, and olive oil.
This fusion approach is popular in modern Nordic bistros and beachside cafes, where freshness and balance are key.
3. On Hors d’Oeuvres and Charcuterie Boards
Smoked herring fits beautifully on a gourmet cheese and charcuterie board. It adds a unique maritime element that contrasts with cured meats, cheeses, and fermented vegetables.
Tips for building a herring board:
| Component | Suggested Pairings | Why It Works |
|---|---|---|
| Cheeses | Cream cheese, aged Gouda, goat cheese | Richness contrasts with herring’s saltiness |
| Cured meats | Smoked turkey, prosciutto | Complementary smoky notes |
| Pickled items | Kimchi, sauerkraut, pickled radishes | Acid cuts through oil and adds crunch |
| Candied nuts | Walnuts, pecans, or almonds | Sweetness balances salt and smoke |
| Crackers or breads | Rye crisps, baguette slices | Neutral texture carries flavors |
Arrange smoked herring fillets next to small spoons for easy self-serving. Garnish with fresh herbs like parsley or dill for visual appeal.
Cultural Dishes Featuring Smoked Herring
Different cultures have developed signature ways of serving smoked herring—each rooted in local taste, history, and seasonality.
1. Scandinavian Smørrebrød
In Denmark, smørrebrød—open-faced sandwiches on buttered rye bread—are an art form. Smoked herring is a star ingredient, often layered with toppings like:
- Sliced hard-boiled egg
- Chopped chives and dill
- Onion rings
- A dollop of sour cream or remoulade sauce
A classic version might feature kippered herring with apple slices and a sprinkle of curry powder, creating a sweet-savory-spicy balance.
2. British Kippers and Eggs
In coastal regions of England, smoked kippers are a beloved breakfast item, traditionally grilled and served with poached or scrambled eggs and toast. This hearty combination provides protein and omega-3 fatty acids to kick-start the day.
Classic British kipper breakfast elements:
- Grilled or pan-fried kippers
- Soft-poached eggs with runny yolks
- Toasted brown bread or muffins
- Creamy coleslaw or buttered spinach
Some variations include kippers served with a splash of malt vinegar, echoing fish-and-chips culture.
3. German Herring Platter (Heringsschmaus)
A German herring platter is a festive spread typically enjoyed during holidays like New Year’s or Carnival. It might include multiple types of herring: smoked, pickled, and rollmops—accompanied by boiled potatoes, onions, apples, and horseradish sauce.
Common components:
- Smoked herring fillets
- Pickled herring in wine sauce
- Sliced tart apples
- Hard-boiled eggs
- Fresh horseradish or wasabi mayo
The array of textures and flavors offers something for every palate.
4. Polish Herring in Cream Sauce (Śledź w Oleju)
Polish cuisine often features herring marinated in oil and onions, served cold with bread. This dish is popular during Christmas Eve (Wigilia), where seafood takes center stage.
To prepare: Layer fillets of smoked or pickled herring with sliced onions in a jar, cover with vegetable oil, and let marinate for 24 hours. Serve chilled with dark bread and mustard.
Cooking with Smoked Herring: Recipes to Try at Home
While smoked herring can be eaten cold straight from the tin, it also lends itself beautifully to warm dishes that enhance its flavor.
1. Smoked Herring and Potato Hash
This one-pan breakfast delight combines herring, potatoes, and onions for a satisfying meal.
Ingredients:
- 2 cups cubed potatoes
- 1 small red onion, diced
- 1 smoked herring fillet, flaked
- 1 tbsp butter or olive oil
- 1 tsp paprika
- Fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Boil potatoes until tender; drain and set aside.
- Heat oil in a skillet. Sauté onions until translucent.
- Add potatoes and cook until golden, mashing slightly.
- Stir in flaked herring, paprika, and dill. Heat through.
- Serve hot with a fried egg on top.
2. Smoked Herring Quiche
This elegant brunch or dinner option showcases herring in a creamy custard base.
Ingredients:
- 1 pre-made pie crust
- 3 eggs
- 1 cup heavy cream
- 1 cup flaked smoked herring
- ½ cup sautéed onions
- ½ cup grated Gruyère or Swiss cheese
- 1 tbsp fresh dill
- Pinch of nutmeg
Instructions:
- Preheat oven to 375°F (190°C).
- Place pie crust in a tart pan and prick the bottom with a fork.
- Sprinkle herring, onions, and cheese into the crust.
- Whisk eggs, cream, dill, nutmeg, salt, and pepper; pour over filling.
- Bake for 35–40 minutes until set and golden.
Enjoy warm or at room temperature with a crisp green salad.
Beverage Pairings: What to Drink with Smoked Herring
The right drink can elevate your smoked herring meal. Consider flavor balance, regional traditions, and personal taste when choosing.
1. Beer
Light, crisp beers such as pilsners or lagers cut through the oiliness and refresh the palate. In Germany and the Netherlands, a cold Bavarian helles or Dutch pilsner is often served with herring platters.
Best beer styles:
- Pilsner
- Kölsch
- Wheat beer (Hefeweizen)
- Certain sour ales (for pickled herring)
2. Wine
White wines with high acidity complement smoked herring beautifully.
Top wine choices:
| Wine | Region | Why It Works |
|---|---|---|
| Riesling (dry) | Germany | Acidity balances oil; slight sweetness offsets salt |
| Champagne or sparkling wine | France | Bubbles cleanse the palate; yeasty notes complement smoke |
| Sauvignon Blanc | New Zealand | Herbaceous and citrusy notes enhance freshness |
3. Spirits and Cocktails
In Nordic countries, it’s common to pair herring with aquavit—a caraway- or dill-flavored spirit that echoes the herbal notes in many herring dishes. A chilled shot of aquavit cleanses the palate and enhances the dining experience.
Vodka is another popular choice, especially in Russia and Eastern Europe, where it’s served ice-cold alongside briny or smoked fish.
Storage and Safety Tips
Smoked herring is a perishable product, and proper handling ensures both safety and optimal taste.
Storage:
- Keep refrigerated at or below 40°F (4°C).
- Consume within 3–4 days of opening.
- Store in airtight containers to prevent odor transfer.
Freezing: While possible, freezing can affect texture. If freezing, wrap tightly and use within one month.
Food safety: Always inspect for off smells, slimy texture, or discoloration before consuming. When in doubt, discard.
Conclusion: Embrace the Smoky, Savory Delight
Smoked herring is more than just a fish—it’s a culinary canvas. Whether enjoyed simply on buttered rye or featured in a sophisticated quiche, its rich, smoky flavor pairs brilliantly with a wide array of ingredients. From crisp pickles and creamy spreads to warm potatoes and zesty citrus, the possibilities are nearly endless.
Exploring what to eat with smoked herring opens doors to global traditions, seasonal cooking, and creative expression in the kitchen. So the next time you open a can of kippers or lay out a Scandinavian platter, think beyond the basics. Consider textures, contrast, and balance. Experiment with pairings and let your palate lead the way.
By understanding smoked herring’s unique qualities and its regional and modern applications, you’ll not only enjoy a flavorful meal but also connect with a centuries-old food tradition that continues to inspire chefs and home cooks around the world. Dive in—your next delicious discovery awaits.
What are traditional pairings for smoked herring?
Smoked herring has long been a staple in Northern and Eastern European cuisines, where it is traditionally served with simple, hearty accompaniments that complement its rich, oily flavor. Classic pairings include boiled or rye potatoes, raw onions, and hard-boiled eggs. In Scandinavia, it’s common to serve smoked herring on buttered dark rye bread with a dollop of sour cream or crème fraîche, while in the Netherlands, it’s often enjoyed with pickled cucumbers and gherkins as part of a cold buffet. These traditional combinations balance the saltiness and smokiness of the fish with creamy, tangy, or crunchy elements.
Additionally, in countries like Poland and Russia, smoked herring is frequently combined with apples, beets, and mustard to create layered salads or open-faced sandwiches. The natural sweetness of apples cuts through the fish’s intensity, while the earthiness of beets enhances its depth. Pickled vegetables such as red cabbage or mustard seeds are also favored for their ability to cleanse the palate between bites. These time-honored pairings reflect regional preferences and highlight how smoked herring transitions seamlessly from a breakfast item to a festive appetizer, depending on the preparation and presentation.
Can smoked herring be used in cooked dishes?
While smoked herring is often enjoyed cold, it can be incorporated into warm dishes for a deep, savory flavor. One popular method is gently warming the fish and combining it with cream-based sauces or incorporating it into omelets and scrambled eggs. Because smoked herring is already cured and cooked during the smoking process, it only needs to be heated through carefully to avoid drying it out. Dishes like smoked herring quiche or chowder take advantage of its robust taste while softening it through integration with other ingredients.
Another creative way to use smoked herring in cooking is by flaking it into warm potato or grain salads, where residual heat slightly mellows the fish without overwhelming its character. It can also be baked into savory pastries or savory bread puddings, contributing umami richness. Care should be taken not to overcook it, as this can make the texture tough and overly salty. When paired with ingredients like leeks, dill, potatoes, or mustard, smoked herring adds gourmet flair to heated preparations while maintaining its distinctive profile.
What breads work best with smoked herring?
The choice of bread plays a crucial role in complementing smoked herring, and robust, textured varieties are ideal. Dark rye bread is a standout choice, especially in Scandinavian and Eastern European traditions, due to its dense crumb and slightly sour, earthy flavor that pairs beautifully with the fish’s oiliness. Crusty sourdough and pumpernickel are also excellent options, offering structure and a tangy contrast that balances the richness. Buttered toast or grilled bread adds a touch of indulgence and helps carry the flavors of accompanying toppings.
For lighter interpretations, whole grain or seeded breads provide both flavor and texture without overpowering the herring. These breads contain nuts, sunflower seeds, or flax, which introduce a subtle crunch and nuttiness that enhance the overall eating experience. Open-faced sandwiches, known as smørrebrød in Denmark, typically use rugbrød (Danish rye bread) as the base, topped with smoked herring, onions, herbs, and boiled eggs. The bread not only supports the toppings but also absorbs the fish’s natural oils, creating a cohesive and satisfying bite.
How do I balance the saltiness of smoked herring in a dish?
Smoked herring is inherently salty due to the curing process it undergoes before smoking, so balancing this is essential for a harmonious dish. One effective method is pairing it with acidic or tangy ingredients such as pickled onions, capers, lemon juice, or vinegar-based dressings. These elements cut through the salt and fat, refreshing the palate with each bite. Dairy products like sour cream, crème fraîche, or soft cheeses also help mellow the saltiness while adding creaminess.
Incorporating natural sweetness is another excellent strategy. Sliced apples, pears, or roasted beets introduce a gentle sweetness that counteracts the brininess without clashing. Fresh herbs such as dill, chives, or parsley not only add brightness but also distract from saltiness through aromatic complexity. Additionally, serving smoked herring with bland or starchy sides like boiled potatoes or plain rice provides a neutral base that absorbs excess salt. Thoughtful pairing ensures the fish remains flavorful but not overpowering.
What wines or beverages pair well with smoked herring?
Smoked herring’s bold, briny flavor calls for beverages that can stand up to its intensity while cleansing the palate. Crisp white wines such as dry Riesling, Sauvignon Blanc, or Alsace Pinot Blanc are excellent choices, as their high acidity and subtle fruit notes contrast the saltiness and oiliness of the fish. In Northern Europe, aquavit or schnapps—herbaceous, anise-forward spirits—are traditional accompaniments that enhance the smoky and savory notes of the herring, often consumed as shots alongside each bite.
For non-alcoholic pairings, chilled kvass (a fermented rye drink), sparkling water with lemon, or strong black tea work well. These beverages provide a refreshing counterpoint to the richness of the fish. Craft beers, particularly pilsners or wheat beers, also pair nicely, with their light carbonation and mild bitterness balancing the herring’s oily texture. The key is selecting drinks that either cut through the fat, complement the smoke, or offer a clean finish—ensuring each bite remains enjoyable without lingering heaviness.
Are there vegetarian ingredients that complement smoked herring?
Yes, many vegetarian ingredients enhance the flavor and texture of smoked herring without competing with it. Vegetables like boiled potatoes, steamed beets, sliced cucumbers, and red onions are commonly used to add freshness, crunch, and earthy balance. Acidic components such as pickled vegetables or citrus slices help cut through the fish’s richness, while creamy elements like avocado or yogurt-based dressings contribute smoothness and contrast. These ingredients are staples in traditional herring dishes across various cultures.
Herbs and seasonings also play a key role in creating harmony. Fresh dill, chives, parsley, and tarragon add bright, aromatic notes that elevate the overall profile. Mustard, horseradish, and vinegar-based sauces further amplify the complexity, offering tang and gentle spice. Even vegetarian grains like barley or quinoa can be used as a base for herring salads, providing a hearty, neutral canvas. Well-chosen vegetarian pairings not only support but also highlight the distinctive qualities of smoked herring, making it a centerpiece in diverse culinary applications.
How can I serve smoked herring at a dinner party?
Smoked herring makes an elegant and conversation-starting appetizer when presented thoughtfully at a dinner party. One approach is to create a Nordic-inspired smørrebrød platter, featuring sliced rye bread topped with flaked herring, red onions, fresh dill, hard-boiled eggs, and a dollop of crème fraîche. Arrange these on a wooden board with small labels for a decorative touch. Alternatively, serve it as part of a seafood antipasto with other smoked fish, olives, pickled vegetables, and crusty bread.
For a more modern twist, consider assembling bite-sized smoked herring canapés or incorporating the fish into a composed salad served in glassware or on chilled plates. Pair it with a well-curated drink menu featuring aquavit, dry white wine, or sparkling beverages to enhance the experience. Providing small forks or toothpicks makes it easy for guests to enjoy without mess. With its bold flavor and gourmet appeal, smoked herring can elevate a dinner party spread, offering both tradition and sophistication in every bite.