Dressed herring fillets on rye

Dressed herring fillets on rye

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  • 6
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 10 minutes, plus 20 minutes marinating time
  • Diemersdal 8 Rows Sauvignon Blanc 2009


  • 12 fillets pickled herring
  • 1 loaf rye bread, sliced
  • For the dressing, mix:
  • ½ a red onion, thinly sliced
  • 3 T olive oil
  • 1 lime, peeled and thinly sliced
  • Zest of 1 lime
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Drain the herring fillets and lay flat on a deep plate.

Spoon the dressing over the fillets and leave to marinate at room temperature for 20 minutes.

Serve with toasted rye bread.

Cook’s note: For a simple yet delicious breakfast option, add sliced soft-boiled egg.

Jacques Erasmus Recipe by: Jacques Erasmus
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