DanishAppetizer

Recipe Story

origins & traditions

Sild Med Løg is a beloved traditional appetizer that graces tables across Denmark. This dish features tender pickled herring fillets layered with thinly sliced raw onions and fresh dill, creating a perfect balance of briny, sweet, and sharp flavors. The herring is marinated in a vinegar-based brine that penetrates the fish, giving it a distinctive tangy taste. Served cold on buttered rye bread or crackers, this dish represents the Danish tradition of open-faced sandwiches and showcases their mastery of fish preservation. The combination of textures and flavors makes it an ideal starter for any gathering, from casual family meals to festive celebrations. The dish requires no cooking, making it perfect for warm weather entertaining or quick preparation.

Instructions

step by step

0/10 done

Drain the pickled herring fillets and pat them dry with paper towels. Cut into bite-sized pieces if the fillets are large.
Peel and slice the onions into very thin rings using a sharp knife or mandoline slicer.
Rinse the dill and pat dry, then chop finely, reserving some small sprigs for garnish.
In a mixing bowl, gently combine the herring pieces with half of the sliced onions and most of the chopped dill.
Arrange the rye bread slices or crackers on a serving platter.
Spread a thin layer of butter on each piece of bread.
Place the herring mixture on top of the buttered bread, distributing evenly.
Top with the remaining onion rings and garnish with fresh dill sprigs.
Drizzle a small amount of the pickling liquid over each piece for extra flavor.
Serve immediately, or cover and refrigerate for up to 2 hours before serving to allow flavors to meld.

Sild Med Løg

4.3 (37)

Traditional pickled herring with onions, a classic cold appetizer served on crisp rye crackers. This simple yet flavorful dish showcases the Danish love for preserved fish with tangy, sweet undertones.

easy

20 min

8 servings

Ingredients

0 of 7 checked

Base

16 slices Bread, rye bread, thinly sliced
4 tablespoons Butter, softened

Main

2 pieces Onions, peeled and thinly sliced into rings
4 tablespoons Dill, fresh, chopped

Seasoning

2 tablespoons Vinegar White, from pickling liquid (optional)
1 teaspoons Black Pepper, freshly ground (optional)

Garnish

8 tablespoons Sour Cream, for topping (optional)

Chef Tips

expert advice

•For the best flavor, use high-quality pickled herring from a specialty store or Scandinavian market.

•The herring can be in wine sauce, mustard sauce, or plain vinegar brine depending on preference.

•If the onions are too sharp, soak them in cold water for 10 minutes and drain before using.

•You can add a dollop of sour cream on top for extra richness.

•This dish pairs wonderfully with cold aquavit or crisp white wine.

•The contrast between the soft herring, crunchy onions, and crisp bread creates an excellent textural experience.

Variations & Substitutions

make it your own

•Some variations include adding capers, sliced radishes, or a sprinkle of black pepper.

•For a sweeter version, use red onions and add a touch of sugar to the pickling liquid.

Storage & Reheating

keeping it fresh

Storage

Store assembled appetizers covered in the refrigerator for up to 4 hours. For best results, store components separately and assemble just before serving. Leftover herring mixture can be stored in an airtight container in the refrigerator for up to 2 days. Keep bread separate to maintain crispness.

Reheating

This dish is meant to be served cold and does not require reheating. Remove from refrigerator 10 minutes before serving to take the chill off.