Smoked Herring Salad with Brandade de Morue

 This smoked herring salad is a rustic yet refined dish, deeply rooted in Northern European flavors, but with a distinctly French twist. Instead of mayonnaise, the binder here is brandade de morue, bringing creaminess, depth, and a subtle garlic note that elevates the whole preparation.

Ingredients

– Smoked herring fillets, chopped (keep one fillet whole for decoration)

– Hard-boiled eggs, chopped

– Fresh parsley, finely chopped

– Onion, very finely minced

– Brandade de morue

– Plenty of freshly ground black pepper

What is brandade de morue?

Brandade de morue is a classic dish from southern France, originally from Nîmes. It is made from salt cod (morue) that is gently cooked, then emulsified with olive oil, sometimes a little milk or cream, and garlic, until it reaches a smooth, creamy consistency. It is traditionally served warm with bread or potatoes, but here it replaces mayonnaise, adding both richness and a savory fish backbone that pairs naturally with smoked herring.

Preparation

Chop the smoked herring fillets into small pieces, reserving one intact fillet for finishing. Chop the hard-boiled eggs and add them to a mixing bowl along with the herring, parsley, and minced onion. Add the brandade de morue gradually, mixing gently until the salad is bound but not heavy. Season generously with freshly ground black pepper; the saltiness of the fish usually makes extra salt unnecessary.

To serve

Shape the salad loosely in a bowl or on a plate and lay the reserved smoked herring fillet on top as decoration. Serve with dark rye bread, boiled potatoes, or toasted sourdough. This salad also works beautifully as a starter or as part of a cold buffet.