National Dish Estonia: Heringusalat (Recipe)
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Meet Heringusalat, the Estonian herring salad that turns up on almost every festive table from Tallinn to the islands. Silky marinated herring meets diced potato, sweet carrot and peas, all bound in a cool, tangy dressing of soured cream and mustard. It is the kind of dish that looks handsome on a platter and tastes even better after an hour in the fridge — perfect as a starter or as a side alongside a bigger spread.
About Heringusalat
Traditional Heringusalat is a fine example of Estonian cooking and an easy way to get acquainted with the flavours of the Baltic. The dish pairs marinated herring with crisp vegetables, which gives it not only a lovely taste but also a satisfying texture. The creaminess of the dressing ties everything together harmoniously and makes it an inviting starter or a companion to many other dishes. Estonians are especially fond of this salad at festive occasions, since it looks as good as it tastes.
Ingredients (serves 1–2)
- 200 g marinated herring
- 1 small onion
- 1 medium carrot
- 2–3 potatoes, boiled and diced
- 100 g peas (fresh or frozen)
- 200 g soured cream
- 1 tablespoon mustard
- Salt and pepper, to taste
Shopping for the ingredients
To make a really good Heringusalat, it pays to buy good-quality ingredients. Fresh marinated herring is a must, as it delivers the best flavour and the right texture. The vegetables should be fresh and crisp too, so the salad keeps its bite. The combination of soured cream and mustard in the dressing is what balances the whole dish, so it is worth reaching for good products here as well — the same soured cream that gives Hapukoor its character.
Preparing the dish
Putting Heringusalat together is relatively straightforward and takes only a few steps. Begin by washing all the vegetables thoroughly and preparing them accordingly. The carrot and potatoes can be used either raw or boiled, depending on what you prefer. The most important thing is to cut everything into even pieces so the flavours can combine properly.
Step-by-step instructions
- Cut the marinated herring into small pieces.
- Finely chop the onion and dice the vegetables.
- Put the cooked potatoes and carrots into a bowl.
- Add the chopped onion and the peas.
- In a separate bowl, mix the soured cream with the mustard and season with salt and pepper.
- Pour the dressing over the vegetable mixture and fold everything together well.
- Chill in the fridge for at least 30 minutes so the flavours can settle.
- Stir the salad through once more and adjust the seasoning if needed.
Gluten-free / lactose-free version
Making a gluten-free and lactose-free herring salad takes only minor adjustments. Replace the soured cream with a lactose-free version, or use a mixture of plant-based cream and mustard. Check that the other ingredients, such as the herring and the vegetables, are gluten-free as well. With these few changes the recipe suits special dietary needs without any trouble.
Tips for vegans and vegetarians
Adapting traditional Heringusalat for vegans and vegetarians is easy. You can swap the herring for marinated aubergine or smoked tofu, both of which offer a similar savoury, umami depth depending on how they are prepared. A plant-based soured cream or a vegan mayonnaise makes an excellent dressing. These simple substitutions let you reinterpret the dish along plant-based lines while keeping all of its delicious flavour.
More tips and tricks
A few small touches will make your Heringusalat even tastier. Fresh herbs such as dill or parsley, for instance, add another layer of flavour to the salad. A squeeze of lemon brings a refreshing note that lifts the other aromas beautifully. If you would like a bit more texture, scatter over some crisp fried onions or chopped nuts just before serving.
Adapting the recipe to your taste
The great thing about Heringusalat is its versatility, so you can shape it entirely to your own liking. Prefer things a little hotter? Add a pinch of chilli or some paprika to give the dish a lift. Or would you rather have something milder? Blanch the onions beforehand and their sharpness softens considerably. It is your dish — let your creativity run free.
Ingredient substitutions
Reaching for alternatives to the main ingredients can breathe new life into the salad. If you cannot find marinated herring, try pork or beef, which also work well with the vegetables — much as they do in Sealiha Kapsaga. Vegetarians have the option of using smoked tofu to achieve that same hearty savouriness. Substitutions like these keep the recipe interesting and let it appeal to different palates.
Drink pairing ideas
Heringusalat goes well with a whole range of drinks. A refreshing white wine or a rosé suits the flavours of the salad splendidly. For non-drinkers, sparkling mineral water with lemon or a fruity herbal tea rounds off the combination nicely. Experiment with different drinks to find out which pairing you like best.
Serving and presentation ideas
How you present your Heringusalat can improve the whole eating experience. Serve the salad in attractive bowls or in small glasses that show off its colours. A few fresh herbs as a garnish and a little olive oil or balsamic on top make the salad look even more appealing. Arrange it thoughtfully and it will impress your guests before they have taken a single bite — try it alongside a slice of Rukkileib.
A bit of history
Heringusalat has a long tradition in Estonian cooking. It was originally made by fishermen, who took fresh herring straight from their catch. Over the centuries the recipe evolved to take in different regional ingredients and tastes. Today the salad is popular not only at feasts and celebrations but has also found its place in the modern kitchens of Estonia and beyond, standing as one of the enduring classics of Estonian cuisine.
More recipe ideas
Summary: Heringusalat
Heringusalat is a delicious and adaptable dish that captures the food culture of Estonia. With its combination of marinated herring, fresh vegetables and a creamy dressing, it is ideal for any occasion. Whether you serve it as a starter or as a side, this salad will win your guests over. Let it inspire you and give this Estonian classic a go in your own kitchen.
