Archipelago herring

Ingredients

• 2 packs (420 g each)5-minute pickled herring
• 200 mlcrème fraîche
• 200 mlmayonnaise
• Zest and juice of ½lemon
• 2.5 mlsalt
• 1 mlblack pepper
• 100 mlchopped fresh dill
• 50 mlchopped fresh chives
• 100 mlred lumpfish roe

Instructions

1. 1

   Drain the herring

   Drain the herring and rinse it under cold water. Cut it into pieces about 1 cm thick.

2. 2

   Mix the dressing

   In a bowl, combine the crème fraîche, mayonnaise, lemon zest and juice, salt, pepper, dill, chives and lumpfish roe. Fold the herring gently into the mixture.

3. 3

   Chill the mixture

   Transfer the herring mixture to a clean glass jar and refrigerate for at least 1 hour before serving.

4. 4

   Serve with sides

   Serve with boiled potatoes and eggs, if you like.

What is archipelago herring?

This Swedish-style herring dish pairs pieces of pickled herring with a cool, creamy dressing. Its name evokes the Swedish archipelago, where herring is a familiar part of the food tradition.

Here, lemon, dill and chives bring freshness, while lumpfish roe adds a briny note. Using ready-to-eat 5-minute herring makes the preparation particularly straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 7g protein, 14g carbs, 32g fat.

The herring contributes protein, while the mayonnaise and crème fraîche provide most of the fat; the recipe’s carbohydrates come mainly from the dairy, lemon and herbs. Serve a moderate portion with boiled potatoes, eggs and vegetables to make it part of a more substantial plate.

Choosing the herring

Ready-to-eat herring: drain and rinse it before cutting, as directed, to remove excess pickling liquid from the pieces.

Even pieces: aim for roughly 1 cm thickness so the herring is easy to serve and distributes well through the dressing.

Getting the dressing right

Creamy base: crème fraîche and mayonnaise make a thick dressing that coats the fish. Stir them together with the seasonings before adding the herring.

Fresh flavour: grate the lemon zest finely and add its juice, dill and chives to brighten the rich base. Fold in the herring gently to keep the pieces intact.

Roe and herbs

Lumpfish roe: fold it into the dressing with the other ingredients, taking care not to mash it. Its salty, savoury flavour complements the pickled fish.

Fresh herbs: chop the dill and chives shortly before mixing for a fresh, distinct flavour in the finished dish.

Allow time to chill

Resting time: refrigerate the mixture for at least 1 hour before serving. This gives the ingredients time to come together and ensures the dish is served cold.

Make-ahead timing: the recipe is quick to assemble, but include the chilling time in your serving plans.

How to serve it

Classic sides: boiled potatoes and eggs are suggested accompaniments. Their mild flavours work well with the tangy, creamy herring.

For a meal: serve the herring chilled alongside the potatoes and eggs, or offer it as part of a spread of small dishes.

Recipe notes & tips

• Use a clean glass jar for chilling and serving.
• Rinse the herring with cold water after draining, as instructed.
• Cut the herring into evenly sized pieces for easier serving.
• Fold the herring in gently so the pieces stay whole.
• Leave the mixture in the fridge for at least 1 hour before serving.

Variations

• Extra lemon: Add a little more zest for a brighter citrus note.
• More herbs: Increase the dill or chives for a fresher flavour.
• Milder dressing: Reduce the black pepper slightly.
• Roe on top: Reserve a little lumpfish roe to spoon over the dish just before serving.
• Potato plate: Serve with boiled potatoes and eggs for a simple meal.

Common mistakes to avoid

• Skipping the rinse: Excess pickling liquid can affect the dressing; rinse the drained herring in cold water.
• Cutting uneven pieces: Large chunks can be awkward to serve; aim for pieces about 1 cm thick.
• Stirring too firmly: The herring can break apart; fold it into the dressing gently.
• Serving straight away: The flavours have little time to mingle; chill for at least 1 hour.
• Using an unclean jar: Transfer the mixture to a clean glass jar before refrigerating.

How to store

Keep the herring covered in a clean, sealed container in the fridge and serve it cold. Because it contains fish and a creamy dressing, make it fresh and use it within a few days; discard it if it has been left out for an extended period.

Frequently asked questions