Swedish pickled-herring platter
Swedish pickled-herring platter with boiled potatoes, hard-boiled eggs, dill and rye bread.
Preparation: 10 min · Cooking: 30 min · Total: 40 min · 4 servings
Ingredients
- 400 g ready-to-eat pickled herring — drained and chilled; fish allergen; check use-by date
- 800 g potatoes — scrubbed and boiled
- 4 pc eggs — hard-boiled; egg allergen
- 20 g fresh dill — washed, dried and chopped
- 4 pc sliced rye bread — four slices; rye/gluten allergen
Instructions
Measure and keep herring cold
Measure 400 g ready-to-eat pickled herring, 800 g potatoes, 4 eggs, 20 g fresh dill and 4 slices of rye bread. Keep the herring refrigerated until serving; it must not be cooked.
Prepare potatoes, dill and herring
Scrub the potatoes. Rinse and dry the dill and chop it, reserving a little for garnish. Drain the pickled herring and cut large pieces into bite-size portions; return it to the refrigerator.
Hard-boil the eggs
Place the eggs in a small pot of water, bring to a boil, then simmer gently for about 9–10 minutes until hard-boiled. Cool under cold running water, peel and quarter.
Boil the potatoes
Put the potatoes in a second pot, cover with water, bring to a boil and simmer gently for about 15–20 minutes until a knife enters easily. Drain and let cool until warm, not steaming, before plating with the cold herring.
Simmer potatoes: 1200 seconds
Assemble the herring platter
Arrange the warm potatoes and egg quarters on a platter. Add the drained cold herring and the chopped dill. Place the four slices of rye bread alongside rather than under the moist herring.
Check cooked and cold components
Check that potatoes are tender throughout, eggs are fully set, herring is still cold and the rye bread is not soggy. Contains fish, egg and rye/gluten; check product labels.
Potatoes tender, eggs set, herring cold and bread dry.
Serve and store safely
Serve immediately, dividing into four portions. Refrigerate leftover herring and cooked components covered at 4°C or colder within 2 hours; eat within 24 hours or before the herring use-by date, whichever is sooner. Keep bread separate; do not reheat herring.
Tips
- Let the potatoes become warm rather than steaming before they touch the chilled pickled herring.
Common mistakes
- Do not cook ready-to-eat pickled herring or put it on hot potatoes; only eggs and potatoes need boiling.
Substitutions
- For gluten-free serving, use four slices of certified gluten-free bread; fish and egg allergens remain.
Storage
Refrigerate covered at 4°C or colder within 2 hours; eat within 24 hours and before the herring use-by date. Keep bread separate.
Reheating
Serve herring cold; do not reheat it. Cooked potatoes and eggs may be eaten cold with fresh bread.
About this recipe
A Swedish silltallrik is a platter of pickled herring, commonly paired with potatoes and eggs at festive meals. This simple version includes dill and rye bread alongside.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.