Herring sauce
10 servings
5 minutes
Herring sauce is a refined European appetizer that harmoniously combines the rich taste of herring, the freshness of greens, and a light tang from lemon juice. Historically, herring-based dishes were popular in northern regions of Europe where this fish formed the basis of everyday nutrition. The sauce perfectly complements potatoes, rye bread, and other traditional dishes. Its spicy flavor with hints of wine vinegar and olive oil makes it an excellent addition to festive tables. The aroma of greens—parsley, chervil, and green onions—adds freshness, making the sauce light yet rich. It is best served chilled to fully reveal its flavors.
1
Remove the fillet from the herring, and chop the remaining boneless flesh as finely as possible. Also finely chop the green onion, parsley, and chervil. Zest the lemon.
- Herring: 1 piece
- Green onion tops (scallion greens): 3 pieces
- Parsley: 40 g
- Chervil: 25 g
- Lemon zest: 0.5 teaspoon
2
Combine everything in a bowl, add olive oil and lemon juice, lightly drizzle with red wine sauce, and season with salt and pepper to taste. Cover the mixture with plastic wrap and let it sit for at least an hour.
- Olive oil: 60 ml
- Lemon juice: 1 tablespoon
- Red wine vinegar: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
