Potato and Pickled Herring Bites with Remoulade

Potato Pickled Herring Bites

An easy and delicious Scandinavian-inspired appetizer with sliced potatoes, curry remoulade sauce, pickled herring and fresh dill.  A simply elegant beginning to a festive evening!


For the Potato Bites:

8-10 small yellow waxy potatoes

1 8-ounce jar pickled herring

Danish Remoulade, recipe follows

Fresh dill for garnish


For the Danish Remoulade:

½ cup prepared mayonnaise

2 tablespoons skyr or greek yogurt

1 heaping teaspoon dijon mustard

1 tablespoon capers, coarsely chopped

2 tablespoons dill pickles, finely chopped

1 tablespoon finely chopped shallot

2 tablespoons chopped fresh parsley

¾ teaspoon curry powder


  1. Place potatoes in cold water.  Bring to a boil over medium-high heat and continue to cook for 10-15 minutes, until potatoes are tender but not falling apart.  Smaller potatoes will cook more quickly than larger potatoes. Check doneness by piercing a potato or two with the tip of a sharp knife.  It should slide in and out easily without much resistance. Drain potatoes and rinse with cold water. Set aside to cool. Potatoes can be prepared up to two days in advance.  Store in the refrigerator.
  2. Make the Danish Remoulade:  Combine all ingredients in a medium bowl.  Stir to combine. Refrigerate until ready to use.

  3. Assemble the bites:  Cut each potato into ¼ inch slices, discarding the ends.  Place a dollop of Danish Remoulade on top of the potato, followed by a small piece of herring and a dill sprig.  Serve. (Can be prepared up to 4 hours in advance. Chill until ready to serve).


Adapted from Eating Well magazine