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GermanAuthentic Cuisine

Heringstopf

Serves 4 to 6 Entree seafood, Fish

Heringstopf

Heringstopf hails from the Baltic coast, where it is a staple of home cooking, especially cherished during cooler months when hearty, comforting dishes are in demand. This is not the polished restaurant version but the homely preparation you’d find on a family table, with butter or clarified butter being used without fuss. Salt is judged by hand, and there's never an apology for a second helping.

This dish offers a harmonious balance of tangy, sweet, and creamy flavors. The pickled herring melds with crisp apples and sharp red onion, while sour cream and mustard add a smooth, pungent layer. Fresh dill punctuates each bite with a hint of green brightness. Heringstopf is best enjoyed with a slice of crusty bread, allowing you to savor every complex layer of its distinct taste.

Ingredients

  • 500 gpickled herring pieces
  • 2apples — diced
  • 2pickles — diced
  • 1red onion — diced
  • 200 gsour cream
  • 1 tspmustard
  • 1 tspsugar
  • fresh dill — chopped
  • to tastefine sea salt

Method

  1. Begin by rinsing the 500 g pickled herring pieces under cold water to remove excess brine. Pat them dry with paper towels to ensure they are clean and ready for cooking. This step is crucial to prevent excess moisture from interfering with the cooking process.
  2. Peel and core the 2 apples, then dice them into small, even cubes. Chop the 2 pickles and the red onion finely. These ingredients will add a sweet and tangy contrast to the dish.
  3. In a large skillet, melt a tablespoon of butter over medium heat. Add the chopped red onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. This base will infuse the dish with a rich flavor.
  4. Add the diced apples and pickles to the skillet, stirring occasionally. Cook for another 3-4 minutes until the apples begin to soften but still hold their shape. This ensures they maintain a pleasant texture in the final dish.
  5. Gently place the herring pieces into the skillet, nestling them among the apple and pickle mixture. Cook for about 5 minutes, turning them once, until they are just opaque and heated through. The herring should be tender and easily flake with a fork.
  6. In a small bowl, combine 200 g sour cream, 1 tsp mustard, and 1 tsp sugar. Stir well until the mixture is smooth and creamy. Pour this over the herring in the skillet, stirring gently to coat everything evenly.
  7. Finely chop a handful of fresh dill and sprinkle it over the dish. Taste and adjust with fine sea salt as needed, keeping in mind the saltiness of the herring. Serve the Heringstopf immediately with boiled potatoes, allowing the creamy, tangy flavors to shine.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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