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

by0| PUBLISHED Mar 22, 2011 4:00 AM
Sildesalat (Danish Smoked Herring, Beet, and Potato Salad)
Danish smoked herring, beet, and potato salad is terrific on whole wheat. Michael Kraus

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.

Yield: makes About 3 Cups


  • 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
  • <sup>1</sup>⁄<sub>2</sub> yellow onion, finely chopped
  • Freshly ground black pepper, to taste


  • 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.