HOME > Chowhound > Home Cooking >

Discussion

How Do *You* Serve Smoked Herring?

I bought a package of smoked herring - USA wild caught - a two days ago and now I'd like to know how to serve them. Are there any special preparations? Should they be boned and the skin removed first? These are shrink-wrapped. Others I've had were tinned and simply served on crackers.

TIA for your suggestions.....

  1. Click to Upload a photo (10 MB limit)
Delete
  1. they make a nice addition to a cold appetizer tray, served straight up, with people taking portion of the fish and removing skin on their own plate. Not really finger food. I've only had them a few times, but served with cheeses, bread, etc. Need some lemon wedges for the fish, definitely.

    1. Serve with rye crisp rounds (flat breads?), broken down to regular cracker size, with butter and/or sour cream on the side. Or. put together as canapés and garnish with fresh chopped dill. The dill can also be mixed into the sour cream. Those are the 3 main ways my father and grandfather always ate their pickled herring. I imagine they'd do the same with smoked herring. I just had a bunch of smoked wild koho salmon over the holidays. It was divine. :-)

      3 Replies
      1. re: KailuaGirl

        Thank you both for your suggestions. They are much appreciated.

        I was wondering.... is the herring rinsed of salt before serving??

        1. re: Gio

          Smoked herring can be served as is...the stuff I've had is usually de-boned, as well, so makes serving even less complicated. If you see some salt crust on it, probably worth rinsing, kind of like if it was cured. But that would be a different product.

          The pickled herring KailuaGirl is talking about is different. It's in a brine.

          1. re: grandgourmand

            Thank you grandgourmand!

            I'll be serving the herring tonight as an accompaniment to a sautéed combination of tomatoes, onions, eggs. Hope it works.....

      2. been eating smoked herring for years (great gramp smoked his own in Nova Scotia) but I still pick up a package everyone once in a while. We've always enjoyed it just as it comes, on crackers or little rye bread. sour cream would be nice too. It's such a unique flavor, by itself is best but thinking on a toothpick with the right piece of cheese might be nice.

        1 Reply
        1. re: lexpatti

          Thanks lexpatti! So I'll keep the herring as pristine as possible.... can't wait.

        2. Back again.... after dinner.
          Made the eggs in tomato sauce otherwise known as Eggs in Purgatory. They were very well recived. Made refried beans with pinto beans which were made last night. They were very well recived. The herring was very salty even after rinsing and deboning and rinsing again and lemon wedges having been squeezed over. But the dinner was not a total loss....Champagne cures anything.

          1. I make a reaaalllly good sandwich with kippered herring. Looks kind of like tuna salad:

            - 1 can herring, chopped up
            - 1 or 2 hard boiled eggs (depending on how you like the fishy taste)
            - 2 or 3 baby dill pickles (with garlic, my preference)
            - about a tbsp finely chopped red onion, or scallions, or any mild, sweet onion
            - about 2 tbsp fat free plain yogurt
            - about 1 tbsp miracle whip

            Chop, mix, mash, and wrap in a tortilla, spread on crackers, or eat straight out of the bowl. Om nom nom.