NORDIC SUMMER HERRING & NEW POTATO SALAD
Nothing says Nordic summer quite like new potatoes, matjes herring, fresh herbs, and seasonal vegetables. This beautiful summer platter combines classic Scandinavian flavours with a creamy horseradish dressing, delicate roe, and browned butter for a truly festive dish. Perfect for Midsummer celebrations, summer lunches, or sharing with family and friends.
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Ingredients (serves 4-6 persons)
600 g new potatoes or other small delicacy potatoes
6 eggs
½ apple, diced
4 radishes, thinly sliced
50 g butter
100 ml crème fraîche or sour cream
1 tbsp lemon juice
1 tsp grated horseradish
180 g matjes herring
½ tsp ground black pepper
1 tbsp grated lemon zest (optional)
4 tbsp herring roe, rainbow trout roe or vendace roe
1 fresh red onion with green tops, thinly sliced
3 tbsp fresh chives, finely chopped
3 tbsp fresh dill, finely chopped
Scrub the new potatoes clean and boil them in lightly salted water until tender. Drain and allow to cool. Halve or slice the potatoes.
Boil the eggs until hard-cooked. Peel and cut them in half.
Dice the apple and slice the radishes.
Melt the butter in a saucepan over medium heat. Cook gently, stirring occasionally, until it turns golden brown and develops a nutty aroma. Set aside.
In a small bowl, combine the crème fraîche, lemon juice, and grated horseradish.
Slice the matjes herring into bite-sized pieces.
Arrange the potatoes, eggs, apple, radishes, and herring on a serving platter. Add spoonfuls of the horseradish crème fraîche over the salad.
Season with ground black pepper and, if desired, grated lemon zest.
Finish with the roe, sliced onion, chives, and dill. Drizzle the warm browned butter over the platter just before serving.
(Recipe by Sanna Kekäläinen, picture Panu Pälviä)
Serving Tip
Serve with crisp rye bread and a chilled aquavit or sparkling water with lemon for a true Nordic summer experience.
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