Smoked Herring with Dill and Crisp Onions
Classic Belgian appetizer featuring smoked herring fillets atop caramelized onions and fresh dill, served with rye bread. This Belgian-inspired seafood recipe, ready in about 25 minutes, pairs smoked herring fillets, yellow onion, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz smoked herring fillets
- 1 medium, thinly sliced yellow onion
- 2 tbsp butter
- 1/4 cup, chopped fresh dill
- 4 slices crisp rye bread
- 2 lemon wedges
- 1/4 tsp coarse sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp butter in a small skillet over medium heat. Add 1 medium sliced yellow onion and cook, stirring occasionally, for 15 minutes until deeply caramelized and golden.
- Step 2: Pat 8 oz smoked herring fillets dry with paper towels and season with 1/4 tsp coarse sea salt.
- Step 3: Place herring fillets on a serving plate, top with caramelized onions, and scatter 1/4 cup chopped fresh dill over the top.
- Step 4: Serve immediately with 4 slices crisp rye bread and lemon wedges on the side for squeezing.
Frequently asked questions
How long does Smoked Herring with Dill and Crisp Onions take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Herring with Dill and Crisp Onions?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Smoked Herring with Dill and Crisp Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Herring with Dill and Crisp Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Herring with Dill and Crisp Onions?
Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
