National Dish Finland: Silli Perunasalaatilla (Recipe)
In this article
Meet Silli Perunasalaatilla, one of Finland’s best-loved plates: tender herring paired with a cool, creamy potato salad. It is a combination that tastes of long Nordic summers and candlelit winter feasts alike — fresh, savoury and quietly elegant. Simple enough for a light supper, smart enough for the festive table, it brings a genuine taste of the Baltic coast into your own kitchen.
About Silli Perunasalaatilla
Silli perunasalaatilla is a classic of Finnish cooking that brings herring and potato salad together in perfect balance. It is more than a good meal — it reflects the country’s culture and its close relationship with the sea. Ideal for festive occasions or as a light evening dish, it puts clean, fresh flavours on the table. The contrast between the delicate fish and the creamy, softly dressed potatoes is what makes it so hard to resist.
Ingredients (serves 1–2)
- 200 g herring (smoked or pickled)
- 300 g waxy potatoes
- 100 g peas (fresh or frozen)
- 1 small onion
- 150 g soured cream or yoghurt
- 1 tablespoon mustard
- Salt and pepper to taste
- Fresh dill, to garnish
Shopping for the ingredients
For a proper silli perunasalaatilla you want fresh, good-quality ingredients. Start with the herring, which you will find either smoked or sitting in a marinade at the fish counter. Make sure the potatoes are waxy, as they hold their shape and give the salad the right texture. Fresh peas, a fragrant onion and a decent soured cream or yoghurt round out the shopping list — nothing exotic, but quality shows in every mouthful.
Preparing the dish
Before you begin, it pays to have everything ready. Wash the potatoes well and boil them until tender. While they cool, cut the herring into pieces and finely dice the onion. The peas should be briefly boiled or blanched so they keep their bright colour and pleasant bite. A tidy work surface makes the assembly quick and relaxed, which is very much in the spirit of Finnish home cooking.
Step-by-step instructions
- Boil the potatoes in salted water, leave to cool, then cut into cubes.
- Cut the herring into bite-sized pieces and set aside in a bowl.
- Add the onion and the peas and mix everything together well.
- In a separate bowl, stir the soured cream or yoghurt together with the mustard, salt and pepper.
- Pour the dressing over the potato and herring mixture and fold in carefully.
- Taste the salad and adjust the seasoning if needed.
- Arrange the silli perunasalaatilla on a plate and garnish with fresh dill.
Gluten-free / lactose-free version
This dish is easy to make gluten-free and lactose-free. Simply choose a gluten-free mustard and swap the soured cream for a lactose-free product or a plant-based alternative such as soya or coconut yoghurt. Check that the herring you buy is certified gluten-free, as some marinades contain thickeners. With these small adjustments the dish suits almost any guest at the table.
Tips for vegans and vegetarians
Although silli perunasalaatilla is traditionally made with herring, there are plenty of creative ways to make it vegan. Marinated aubergine or tofu stands in nicely for the fish and picks up a similar savoury depth. Use a plant-based soured cream or yoghurt for the dressing, and keep the dill and mustard — they carry most of the characteristic aroma. The result is a fresh, satisfying dish that still tastes distinctly Finnish, much like the vegetable patties in Kasvispihvit.
More tips and tricks
To make the salad even better, stir in herbs such as chives or parsley. A squeeze of lemon juice gives the whole thing a bright lift. Chill the salad for a few hours before serving so the flavours have time to settle and mingle — this single step makes the biggest difference of all. Serve it alongside a slice of dark Ruisleipä for a truly authentic spread.
Adapting the recipe to your taste
The recipe adapts easily to personal preference. If you are not keen on raw onion, leave it out or use mild leek instead. For extra crunch, add diced cucumber or even apple — a trick that also brightens the classic beetroot salad Rosolli. Experiment a little and you will soon find the version that suits your own table best.
Ingredient substitutions
If something is missing, there is usually a good alternative. Sweetcorn works instead of peas and adds a gentle sweetness. If you cannot find herring, pickled carrots or another pickled fish make an interesting choice, and lightly smoked whitefish is excellent too. Be creative and adjust the ingredients until the balance is exactly to your liking.
Drink pairing ideas
Several drinks suit silli perunasalaatilla beautifully. For a classic Finnish pairing, pour a glass of Lapin Kulta, a popular local lager. A crisp white wine such as Sauvignon Blanc also harmonises with the delicate flavours of the fish. Whatever you choose, make sure it complements the salad rather than overwhelming it — restraint is the key here.
Serving and presentation ideas
Presentation matters as much as flavour. Serve the salad in an attractive bowl and garnish with fresh herbs for a bright finish. Small touches such as lemon slices or edible flowers add welcome colour. Set it out as part of a larger cold table with other Finnish favourites and it becomes the centrepiece of a generous, inviting spread.
A bit of history
Silli perunasalaatilla has a long tradition in Finland and appears regularly at special occasions such as Midsummer and Christmas. It is a dish tied to memories of family and celebration. Historically, herring was a staple of the Finnish kitchen because it was both plentiful and full of flavour, much like the freshwater fish used in Muikku. Those cultural roots make it not only a pleasure to eat but a genuine piece of Finnish cuisine and history.
More recipe ideas
Summary: Silli Perunasalaatilla
In short, silli perunasalaatilla is a delicious and thoroughly traditional Finnish dish that combines fresh herring with a creamy potato salad to wonderful effect. It works just as well for a festive gathering as for an everyday supper. With a few simple tips and variations you can tailor it to your own taste while still bringing a genuine piece of Finnish culture into your kitchen. Give it a go and see for yourself how flavourful and versatile this dish can be.
