Easter herring is a variation of herring that I make with creamed herring, fresh citrus, dill and chive sauce and turmeric for a beautiful yellow color.
It’s much easier to make your own if you use store-bought pre-pickled herring (5-minute herring).
Here you will find my favorite recipe for Easter herring, which takes only minutes to put together at home.
Tips for success with Easter herring
Before you start the recipe, there are a few things to keep in mind. Here are some tips for success with Easter herring:
get yellow color from turmeric
To make Easter meals a little more Easter, I have turmeric. Turmeric gives a really lovely yellow color and is completely natural for coloring sauces.
When you have just added the sauce, it will be light yellow in color. After keeping it in the fridge overnight, it will take on a stronger color, so don’t add extra turmeric.
use organic lemons
Since you are using lemon peels in this recipe, I recommend buying organic lemons. Lemon is a very stimulating fruit.
let it sit in the fridge overnight
In order for the flavors to mix properly, it is important to leave the herring overnight in the refrigerator. It tastes much better if you serve it straight.
The yellow color also strengthens after a few hours in the refrigerator.
Garnish with chives or dill
To make the food especially nice for the Easter table, I recommend decorating with fresh chives or dill. The green gives a really nice contrast to the yellow sauce.
It’s also good to decorate with a few slices of radish to add color!
A nice, fresh and simple Easter herring recipe. Prepare a day ahead and garnish with fresh chives or chives before serving.
- 1 package (420 g) of 5-minute herring
- 2 dl sour cream
- 2 green onions
- 3 tbsp chopped suya
- 3 tablespoons of chopped chives
- 1 teaspoon granulated sugar
- 1 teaspoon lemon juice + lemon peel from 1 organic lemon
- 0.5 tsp of salt
- 2 teaspoons of turmeric
- 1 crore of black pepper
- Put the herring in a strainer and drain well.
- Cut the green onion into thin slices and chop the dill and chives. Grate the lemon peel (note: not the white) and squeeze 1 teaspoon of lemon juice.
- Mix the cream and turmeric together in a bowl.
- Add grated lemon zest, lemon juice, green onion, chives, chives, salt, pepper and granulated sugar. Mix well.
- Cut the herring into pieces and put in the sauce. Mix and put in an airtight jar in the fridge.
- Leave in the fridge overnight.
- Serve over a bowl with fresh onions or chives!
step by step instructions
1. Put the herring in a colander. Let it go well.
2. Cut the green onions into thin slices.
3. Finely chop the dill and chives. Grate the lemon peel and squeeze 1 teaspoon of lemon juice into it.
4. Mix the cream and turmeric together in a bowl.
Add green onion, dill, chives, black pepper, powdered sugar, salt, lemon juice and finely grated lemon zest.
5. Cut the herring into pieces and put in a bowl.
6. Stir until the herring is completely covered with the sauce.
7. Pour into an airtight jar with a lid. Leave in the fridge overnight.
More Easter dinner
When it comes to Easter food, making your own Easter herring is a must for all herring lovers!
For me, the Easter eel has a beautiful color and a fresh taste. The sauce for this herring is made from sour cream, dill, chives, green onions, lemon zest and lemon juice.
The beautiful yellow color comes from turmeric, which gives the herring a little extra Easter look on the Easter table.
In this recipe, I used 5-minute herring, but you can also use your own herring that you put in and cook.
How long does Easter herring last?
Store the Easter egg in an airtight jar in the refrigerator. Eat 2-3 times a day.
Have you tried my Easter herring recipe? Please leave a comment!