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Shared by Anna Gershenson

Chopped Herring

Yield: 4 to 6 servingsTime: 30 min

Chopped Herring

Yield: 4 to 6 servingsTime: 30 min


  • 1 12-ounce jar marinated herring
  • 1 small yellow onion, peeled and chopped into quarters
  • 1 small Granny Smith apple, peeled, cored and chopped into ½ -inch pieces
  • ½  thin slice of a loaf of white bread, crust removed 
  • 3 hard-boiled eggs, peeled and cut in half, divided
  • 1 tablespoon sunflower or vegetable oil
  • ¼ teaspoon granulated sugar
  • Kosher salt to taste, if needed


  • Step 1

    Place the white bread into a small bowl submerged in room temperature water. Soak the bread for about 10 to 20 minutes or until it is completely tender. Drain the bread from the water. Discard the water.

  • Step 2

    Place the herring into a strainer. Drain the liquid and discard the marinated onions. 

  • Step 3

    Place the onion, apple and soaked bread into a food processor and run the food processor until the ingredients are finely chopped. Add the herring into the food processor and pulse it about 5 times or until it is finely chopped and incorporated with onion, apple and bread mixture. Make sure not to over-process the mixture. Add 2 hard-boiled eggs and pulse a few more mites until the eggs are finely chopped and incorporated well into the mixture.

  • Step 4

    Transfer the chopped herring mixture into a mixing bowl. Add the sunflower oil and sugar and stir the mixture until combined well. Taste to adjust seasoning, adding salt or additional sugar if needed. Set aside.

  • Step 5

    Separate the yolks and egg whites from the remaining hard boiled egg. Chop the egg yolk, and separately chop the egg whites. Set aside.

  • Step 6

    To serve, transfer the chopped herring into a serving plate and shape it into a square mound. Garnish the chopped herring by sprinkling 3 vertical stripes of the chopped egg: sprinkle half of the chopped egg whites on the left third of the mound, sprinkle the chopped egg yolk on the center third of the mound and sprinkle the remaining chopped egg whites on the right third of the chopped herring. Serve the chopped herring at room tempurature with a slice of rye bread.