Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)

  • Serves

    makes About 3 Cups


Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.


  • Kosher salt, to taste
  • 1 russet potato, peeled and quartered
  • 8 oz. smoked herring, finely chopped
  • 6 oz. boiled beets, finely chopped
  • 2 tbsp. Dijon mustard
  • 12 yellow onion, finely chopped
  • Freshly ground black pepper, to taste


Step 1

Bring a medium saucepan of salted water to a boil and add potato. Cook until tender, 16–18 minutes; drain and let cool. Finely chop and transfer to a large bowl, along with herring, beets, mustard, onion, salt, and pepper. Toss to combine; chill before serving.

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