Herring Salad with Greek Yogurt and Jacket Potatoes

5 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Herring salad with Greek yogurt:

  • 250 g 4 herring fillet
  • 135 g 1 apple peeled
  • 40 g 1 red onion peeled
  • 120 g 3 small pickles
  • 1 tsp Green, pickled pepper
  • 1 tbsp Lemon juice
  • 1 tbsp Sylt salad sauce
  • 150 g 1 cup of Greek yogurt

Jacket potatoes:

  • 350 g Small, waxy potatoes / 10 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 * ½ mini tomatoes
  • 2 Maggi herb tips


Herring salad with Greek yogurt:

  • Wash the matjes fillets in cold water, pat dry with kitchen paper, halve lengthways and cut into small pieces. Peel and quarter the apple, remove the core and cut into thin slices. Quarter the pickles lengthways and cut into small slices. Peel and quarter the red onion, cut into thin slices and pull apart in strips. Put all ingredients (matjes fillet pieces, apple slices, onion strips, pickled cucumber slices, 1 teaspoon of pickled green pepper, 1 tablespoon of lemon juice, 1 tablespoon of Sylt salad sauce and 1 cup of 150 g Greek yogurt) in a bowl, mix carefully and refrigerate until serving.

Jacket potatoes:

  • Wash the potatoes, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.


  • Herring salad with Greek yogurt with jacket potatoes and garnished with half a mini tomato and a Maggi herb tip, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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