Latvian Herring in Cream Sauce - Siļķes Salāti Recipe

Get ready to dive into a true Latvian classic: Siļķes Salāti! In plain English, that’s a wonderfully creamy potato salad featuring tender potatoes, crisp pickles, hard-boiled eggs, and the star of the show: herring in cream sauce. This isn't just any potato salad; it's a symphony of salty-sweet-savory flavors, with a delightful pickle tang and a rich, creamy bite that makes it utterly irresistible.
Siļķes Salāti (pronounced Seel-kyes Sah-lah-tee) is deeply rooted in Latvian cuisine, often gracing holiday tables, potlucks, and summer picnics. It’s a staple deli salad, beloved for its comforting yet vibrant profile. While some might confuse it with siļķe kažokā (herring in a fur coat), which is a layered salad, Siļķes Salāti is a distinct, harmonious mix where every ingredient shines through in a unified, creamy embrace. It’s the perfect "something different" salad to surprise your taste buds and impress your guests.
Before we jump into the recipe,

Ingredients

• 1 ½ pounds red potatoes, or other waxy potatoes (like Yukon Gold), scrubbed clean
• 4 large hard-boiled eggs, cooled and peeled (optional, but adds a traditional touch)
• 12-16 ounces pickled herring fillets in wine sauce or plain brine, drained very well and patted dry (see notes for adjusting saltiness)
• 1 cup dill pickles (gherkins), drained well and finely diced (they add essential tang!)
• ½ cup red onion, finely diced (for a milder flavor, rinse diced onion under cold water and pat dry before using)
• ½ cup frozen peas, thawed (use or omit based on your preference; we’re including them for a classic feel)
• ¼ cup fresh dill, finely chopped, plus more for garnish
• Freshly ground black pepper, to taste
• For the Creamy Dressing:
• ½ cup mayonnaise (good quality, like Hellmann's or Duke's)
• ½ cup sour cream (full-fat for best richness)
• 1 tablespoon Dijon mustard
• 1-2 tablespoons pickle brine from the jar of pickles (adjust to taste for tang)

Directions

1. Cook and Cool the Potatoes: Place the scrubbed potatoes (skin on) in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender but still firm enough to hold their shape (about 20-25 minutes, depending on size). Drain immediately and let them cool completely. Once cool enough to handle, peel the potatoes (the skins should slip off easily) and dice them into consistent ½-inch cubes. Cooling them completely prevents a mushy salad.
2. Cook and Cool the Eggs: While potatoes cook, hard-boil your eggs. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 10-12 minutes. Drain, then transfer eggs to an ice bath for 5 minutes to stop cooking and make them easier to peel. Peel and dice into ½-inch cubes.
3. Prep the Herring: If your pickled herring is very salty, give it a quick rinse under cold water, then pat it thoroughly dry with paper towels. For extremely salty herring, you can briefly soak it in cold milk or water for 15-20 minutes, then drain and pat dry. Dice the herring fillets into ½-inch pieces, similar in size to your potatoes and eggs.
4. Dice Remaining Ingredients: Finely dice the pickles and red onion. Thaw the frozen peas if using. Chop the fresh dill. Aim for a consistent ½-inch target cube size for all your solid ingredients to ensure every bite is perfectly balanced.
5. Make the Creamy Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and 1 tablespoon of pickle brine. Taste the dressing. This is your "dressing dial" moment!
   1. Want it tangier? Add another splash of pickle brine or a tiny squeeze of lemon juice.
   2. Want it richer? A touch more mayo or sour cream.
   3. Want it sharper? A bit more mustard.
   Adjust to your preference for the perfect creamy dill salad dressing.
6. Combine Gently: In a large bowl, combine the diced potatoes, hard-boiled eggs, herring, pickles, red onion, and thawed peas (if using). Pour the creamy dressing over the ingredients. Using a large spoon or spatula, gently fold everything together until all ingredients are evenly coated. Be careful not to mash the potatoes.
7. Chill to Set Flavors: Cover the bowl and refrigerate for at least 1 hour. For the best flavor development and texture, aim for 4 hours, or even overnight. This chilling time allows the flavors to meld beautifully into a cohesive herring in cream sauce salad.
8. Final Taste and Adjust: Before serving, give the salad one last taste.
   1. Too salty? You can balance this by gently folding in a few more plain potato cubes or a tiny bit more dressing (mayo/sour cream mixture) to dilute the saltiness.
   2. Not bright enough? Add a small splash more pickle brine or a tiny squeeze of fresh lemon juice.
   3. Too thick? Stir in a tiny splash of pickle brine or a tablespoon of milk to thin it slightly.
   4. Stir in the fresh dill and a generous grind of black pepper.