Finnish Smoked Herring Platter with Dill Cream and New Potatoes

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A classic Finnish way to enjoy cold-smoked herring fillets is to plate them simply with creamy dill dressing, mild red onion, soft-boiled eggs, and buttery new potatoes. The rich, oily fish is balanced by tangy sour cream and the bright, grassy notes of fresh dill for an effortless Nordic spread.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 4 gSugar
• 24 gProtein
• 780 mgSodium
• 950 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the platter

• 4 cold-smoked herring fillets (about 250 g / 9 oz total)
• 600 g (1.3 lb) small new potatoes, scrubbed
• 2 large eggs
• 1 small red onion, very thinly sliced
• 1 tbsp capers, drained
• 1 lemon, cut into wedges
• 4 slices dense rye bread, to serve

For the dill cream

• 200 g (7 oz) sour cream
• 2 tbsp mayonnaise
• 1 small shallot, finely grated
• 1 tsp Dijon mustard
• 15 g (1/2 cup) fresh dill, finely chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper

Directions

1. Place the new potatoes in a large pot, cover with cold salted water, and bring to a boil; simmer for 18-20 minutes until tender when pierced with a knife, then drain and let them cool just until warm.
2. Lower the eggs into a separate small pot of boiling water and cook for 9 minutes for firm yolks, then transfer to ice water, peel, and quarter lengthwise.
3. While the potatoes cook, make the dill cream: whisk the sour cream, mayonnaise, grated shallot, Dijon mustard, chopped dill, lemon juice, and pepper in a bowl until smooth, then season with a pinch of salt.
4. Rinse the smoked herring fillets briefly under cold water to remove excess surface oil, then pat dry with paper towels and cut each fillet diagonally into 2-3 cm pieces.
5. Toss the warm potatoes with a pinch of salt and a light drizzle of olive oil, then arrange them on a large platter or four individual plates.
6. Scatter the sliced red onion over the potatoes and tuck pieces of smoked herring and quartered eggs in between the potatoes.
7. Spoon the dill cream into a small bowl and nestle it in the center of the platter, or drizzle half over the fish and serve the remainder alongside.
8. Sprinkle the capers over the top, finish with a little extra dill, and serve immediately with lemon wedges and dense rye bread on the side.

Cook’s Notes

• If the cold-smoked herring is too salty for your taste, soak the fillets in cold milk for 15-20 minutes, then pat dry before plating.
• The dill cream can be made up to 1 day ahead and stored covered in the refrigerator; give it a quick stir before serving.
• Substitute Greek yogurt for half of the sour cream if you prefer a lighter, tangier sauce.
• For a heartier meal, add sliced cucumber, pickled beetroot, or a few spoonfuls of chopped hard-boiled egg white alongside the platter.
• Always choose cold-smoked herring rather than hot-smoked for this dish, as the silky, translucent texture is the traditional Finnish style.

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