• Pickled herring on rye. (In Bread)Source: In Bread

We promise you that pickled herring is not only delicious it’s also really healthy (OK, apart from the butter ... and mayonnaise).






Skill level

Average: 3.3 (15 votes)

Oily fish contains lots of omega-3 goodness, something that most of us don’t get enough of. Smørrebrod has been gracing Scandinavian tables for centuries. It’s about time the rest of us got on board (or should that be brod?).


The Classic

  • butter, for spreading
  • 2 slices wholegrain rye bread
  • 4 pickled herrings, rinsed and cut into bite-sized chunks
  • ½ lemon, juiced
  • ¼ red onion, thinly sliced
  • a few dill fronds


Curried pickled herring

  • 2 eggs
  • ½ tbsp whole egg mayonnaise
  • ½ tbsp sour cream
  • 1 tsp capers, rinsed
  • 1 tsp curry powder (level)
  • 1 tsp finely chopped dill, plus a few extra fronds, for garnish
  • 4 pickled herrings, rinsed and cut into bite-sized chunks
  • butter, for spreading
  • 2 slices wholegrain rye bread

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make a classic pickled herring on rye, generously butter the bread. Combine the pickled herring and lemon juice in a small bowl. Add a pinch of salt and some black pepper.

Spoon the herring onto the bread and top with the red onion and a few dill fronds.

If you’d like to up the ante with a curried version, place the eggs in a small saucepan and cover with cold water. Bring to the boil then simmer for 5 minutes. Drain and set aside in a bowl of cold water.

Combine the mayonnaise, sour cream, capers, curry powder and dill in a small bowl. Season with a pinch of salt
and lots of black pepper, then add the pickled herring and mix well.

Shell the eggs and cut into thick slices – the yolk should still be slightly runny. Generously butter the bread and spoon on the pickled herring mixture. Top with slices of egg and garnish with the extra dill and a little more black pepper.

This recipe is from In Bread (Smith Street Books).