13 Fresh Takes on Canned Herring Recipes

Kicking off with cans of herring might sound unlikely, but these 13 fresh recipes prove it’s a pantry powerhouse. From speedy weeknight dinners to bold new flavors, we’ve reinvented this budget-friendly fish. Ready to rethink your seafood game? Let’s open a can.

Herring and Avocado Salad

Keen to try something fresh and briny? This herring and avocado salad is a weeknight lifesaver that feels fancy but takes minutes. I love how the creamy avocado balances the tangy herring—perfect for a light lunch or dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Vinaigrette

• 3 tablespoons olive oil
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For the Salad

• 4 cups mixed salad greens (like arugula and spinach)
• 1 (6-ounce) can herring fillets in oil, drained and flaked
• 1 ripe avocado, halved, pitted, and cubed
• ½ small red onion, thinly sliced
• 2 tablespoons fresh dill, chopped

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Set aside. Tip: For a brighter flavor, let the vinaigrette sit for 5 minutes.
2. Place the mixed greens in a large serving bowl. Add the flaked herring, cubed avocado, and sliced red onion. Tip: To keep avocado from browning, toss it with a squeeze of lemon juice immediately after cutting.
3. Drizzle the vinaigrette over the salad and toss gently to combine. Sprinkle with fresh dill. Tip: Use your hands to toss—it distributes the dressing more evenly without bruising the greens.
4. Divide among plates and serve immediately. The herring is already salty, so taste before adding extra salt.

Lovely with a side of crusty bread or crackers, this salad is a complete meal. The creamy avocado and zesty dill make every bite pop—a true summer favorite.

Pan-Seared Herring with Garlic Butter

Here's a quick weeknight dinner that feels fancy but uses pantry staples. I always keep a can of herring in my pantry for emergencies, and this garlic butter treatment transforms it into something special. The key is getting that butter nice and hot so the edges turn golden and crispy.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

For the herring

• 1 can (about 8 oz) herring fillets, drained
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the garlic butter sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the herring fillets dry with paper towels. Season both sides with salt and pepper. Lightly dredge in flour, shaking off excess. (Tip: Patting dry ensures a crispy crust; don't skip this step.)
2. In a large nonstick skillet, melt butter over medium-high heat until foaming. (Tip: Use medium-high heat to get that sizzle – if the butter browns too fast, lower the heat slightly.)
3. Place the herring fillets in the skillet in a single layer. Cook 2-3 minutes per side, until golden brown and edges are crispy. (Tip: Don't overcrowd the pan; cook in batches if needed.)
4. Reduce heat to medium-low. Add minced garlic to the pan and stir constantly for 30 seconds until fragrant. (Tip: Garlic burns quickly, so keep it moving.)
5. Add lemon juice and parsley, swirling the pan to coat the fillets. Remove from heat.
6. Serve immediately with extra parsley and lemon wedges if desired.

Serve these herring fillets with crusty bread to soak up the garlic butter – my family fights over the last drop. The combination of crispy edges and tender fish is pure comfort, and the lemon cuts through the richness beautifully.

Smoky Herring Pâté

Recently, I rediscovered the magic of canned herring when I was craving something savory and quick. This smoky herring pâté is my new go-to appetizer—it’s creamy, tangy, and comes together in minutes, perfect for last-minute gatherings or a solo snack with crackers.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the pâté

• 2 cans (about 4 oz each) smoked herring fillets, drained
• 8 oz cream cheese, softened
• 1 teaspoon smoked paprika
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• Pinch of salt (optional)
• 2 tablespoons finely chopped fresh chives or parsley

For serving

• Assorted crackers or crostini
• Lemon wedges
• Sliced cucumber or radish (optional)

Instructions

1. Drain the canned herring and break it into chunks with a fork.
2. In a food processor, combine the herring chunks and softened cream cheese. (Tip: Let cream cheese sit at room temperature for 30 minutes to blend more smoothly.)
3. Add smoked paprika, lemon juice, lemon zest, black pepper, and salt if desired. Pulse until the mixture is smooth but still has a bit of texture—don't overblend or it becomes too pasty.
4. Taste and adjust seasoning with extra lemon juice or smoked paprika to your liking.
5. Transfer the pâté to a serving bowl. Fold in most of the chopped chives, reserving a few for garnish. (Tip: Chilling the pâté for 20 minutes helps the flavors meld, but it's delicious served immediately too.)
6. Garnish with remaining chives and serve with crackers, lemon wedges, and optional cucumber slices. (Tip: For a prettier presentation, pipe the pâté onto cucumber rounds using a piping bag or zip-top bag with a corner snipped.)

Really, this pâté packs a punch of smoky flavor with a bright lemon finish. I love serving it on crispy cucumber rounds for a low-carb option or piled high on buttery crackers. It’s become my emergency entertaining secret—rustic yet elegant in minutes.

Herring and Dill Pasta

Venturing into canned fish territory can feel intimidating, but this herring and dill pasta is a game-changer. The salty bite of herring pairs beautifully with briny capers and fresh dill, all tossed in a light white wine sauce that clings to every strand of spaghetti. It's a quick, pantry-friendly dinner that feels unexpectedly elegant.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 oz spaghetti
• 1 tbsp salt (for pasta water)

For the Sauce

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup capers, drained
• 1/2 cup fresh dill, chopped
• 1 (5-6 oz) can herring fillets in oil, drained and flaked

For Serving

• 1/4 tsp black pepper
• Grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the spaghetti. Cook according to package directions until al dente, usually about 8-10 minutes. Reserve 1 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Do not let it brown.
3. Pour in the white wine and let it simmer until reduced by half, about 2 minutes. This concentrates the flavor and cooks off the alcohol.
4. Stir in heavy cream, capers, and flaked herring. Reduce heat to low and gently warm through, about 2 minutes. If the sauce seems too thick, add a splash of reserved pasta water to loosen. Pro tip: The starchy water helps the sauce cling to the pasta.
5. Add the drained spaghetti directly to the skillet. Toss well with tongs, adding a little more pasta water if needed to coat evenly. Remove from heat.
6. Stir in fresh dill and black pepper. Taste and adjust seasoning—herring and capers are salty, so additional salt usually isn't needed. Serve immediately, topped with Parmesan if desired. Tip: To keep the dill vibrant, add it off the heat so it doesn't wilt.

Every forkful delivers a briny, herby punch with a silky creaminess that balances the tang. For a brighter twist, toss in a handful of arugula just before serving—it wilts slightly and adds a peppery note. This pasta is proof that canned seafood can be the star of a memorable weeknight meal.

Open-Faced Herring Sandwich

There’s something about an open-faced sandwich that feels both rustic and refined, and this herring version is my new weeknight obsession. It’s a quick, no-cook meal (well, almost—just toast the bread) that packs a ton of flavor from briny fish, tangy pickled onions, and creamy sour cream.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Sandwich Base

• 4 slices dark rye bread
• 1 tbsp unsalted butter, softened

For the Topping

• 1/2 cup sour cream
• 1 tbsp fresh chives, minced, plus more for garnish
• 1 (6-oz) can herring fillets in oil, drained
• 1/2 cup pickled red onions, drained (or quick-pickled at home)

Instructions

1. Preheat your oven’s broiler to high heat (about 500°F) and position the rack 6 inches from the heat source. Lightly spread one side of each rye bread slice with the softened butter. Place the slices, buttered side up, on a baking sheet. Broil for 2–3 minutes until golden and crisp—watch closely so they don’t burn, as rye toasts faster than white bread.
2. While the bread toasts, stir together the sour cream and 1 tablespoon of minced chives in a small bowl. Season with a pinch of salt and freshly ground black pepper. Taste and adjust—the sour cream should be creamy and herbaceous, not overly salty.
3. When the bread is done, let it cool slightly for about 1 minute, then spread each slice with a generous tablespoon of the chive sour cream. Arrange the herring fillets on top, breaking them into smaller pieces if they are large. Spoon the pickled red onions over the herring, and finish with a sprinkle of extra chives for color and freshness.
4. Serve immediately—these sandwiches are best eaten while the bread is still warm and crisp. The combination of creamy, tangy, and briny flavors is absolutely irresistible. I like to add a few whole chive blossoms if I have them for a pretty pop of purple.

With every bite you get a punch of creamy, salty, and tangy flavors, plus a satisfying crunch from the rye toast. I love serving these with a simple side of mixed greens dressed in lemon vinaigrette to cut through the richness—perfect for a light lunch or a fun appetizer.

Herring Chowder

Creamy chowder is my ultimate comfort food, and this herring version is a game-changer. I always keep a few cans of herring in my pantry for quick dinners, and this chowder comes together in no time. The smoky bacon bits and fresh thyme really elevate the canned fish—trust me, you won't miss the fresh stuff.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chowder Base

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter

For the Chowder

• 3 tablespoons all-purpose flour
• 2 cups chicken broth (low-sodium)
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
• 1 cup frozen corn kernels
• 2 (6-ounce) cans herring fillets in oil, drained and flaked
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the chopped bacon in a large pot over medium heat until crispy, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate; leave 2 tablespoons of bacon fat in the pot.
2. Add the diced onion and celery to the pot and cook over medium heat until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
3. Melt the butter into the vegetable mixture. Sprinkle the flour over the top and stir constantly for 2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth while whisking to prevent lumps. Then whisk in the milk and heavy cream until smooth.
5. Add the cubed potatoes and bring the chowder to a gentle simmer. Cook for 10 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Stir in the frozen corn, flaked herring, dried thyme, salt, and pepper. Simmer for 5 minutes to heat through. Taste and adjust seasoning if needed.
7. Ladle the chowder into bowls and top with the reserved crispy bacon bits. Serve immediately.

One spoonful of this chowder is pure, creamy comfort. The herring adds a subtle brininess that pairs perfectly with the sweet corn and smoky bacon. Serve it with crusty bread for dipping—it's a weeknight win.

Herring Rice Bowl

Just when I thought I couldn't love rice bowls more, this herring version came along. Canned herring is an underrated pantry hero—tender, briny, and perfect with a tangy ginger soy dressing. Topped with edamame and sesame, it's a quick weeknight bowl that feels special.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Rice

• 1 cup sushi rice (or short-grain white rice)
• 1 1/4 cups water

For the Dressing

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 tsp honey

For the Bowl

• 1 (6.7 oz) can herring fillets in oil, drained and flaked
• 1 cup frozen shelled edamame, thawed
• 2 tbsp toasted white sesame seeds
• 2 green onions, thinly sliced
• Optional: pickled ginger for garnish

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 1 minute. This removes excess starch and prevents gumminess.
2. Combine the rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, sesame oil, and honey until smooth. Set aside.
4. Thaw the edamame by running under warm water for 30 seconds, then drain. (Tip: Don't overcook, you want them still bright green and firm.)
5. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 2 minutes. Watch carefully—they burn fast!
6. Divide the hot rice between two bowls. Top each bowl with flaked herring, edamame, and sliced green onions. Drizzle with the ginger soy dressing and sprinkle with toasted sesame seeds. Add pickled ginger if desired.

Nothing beats the convenience of canned herring in a bowl like this. The creamy rice contrasts with the briny fish and nutty sesame, while the ginger soy dressing ties it all together. For extra crunch, try adding cucumber ribbons or crushed nori.

Crispy Herring Fritters

Buttery, crispy, and bursting with briny flavor, these herring fritters are my go-to for a quick weeknight treat. I love using canned herring because it’s affordable and packed with umami—plus, it’s already cooked, so you’re just dressing it up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Fritter Batter

• 2 cans (7 oz each) herring, drained and flaked
• 1 cup all-purpose flour
• 1 large egg
• 1/4 cup milk
• 2 scallions, thinly sliced
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Frying

• Vegetable oil, for deep frying (about 2 cups)

For Serving

• Tartar sauce
• Lemon wedges (optional)

Instructions

1. In a medium bowl, flake the drained herring into small pieces. Set aside.
2. In a separate bowl, whisk together flour, baking powder, salt, and pepper.
3. Add egg, milk, and sliced scallions to the flour mixture; stir until just combined. Do not overmix—lumps are fine. Tip: Let the batter rest for 5 minutes to allow the baking powder to activate, resulting in crispier fritters.
4. Gently fold in the flaked herring until evenly distributed.
5. Pour oil into a deep skillet or pot to a depth of 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter; it should sizzle and rise immediately.
6. Using a small cookie scoop or two spoons, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry in batches, leaving at least an inch between each fritter—overcrowding lowers the oil temperature and makes them greasy.
7. Cook for 2–3 minutes per side until golden brown and crispy. Flip carefully with a slotted spoon. Tip: For extra even browning, gently press each fritter slightly flat after flipping.
8. Transfer cooked fritters to a paper-towel-lined plate to drain excess oil. Keep warm in a 200°F oven while frying remaining batches.
9. Serve immediately with tartar sauce and lemon wedges. The fritters are best hot and fresh.

Really, the combination of salty herring and tangy tartar sauce is irresistible. I like to serve these with a crisp green salad for a complete meal—or just eat them straight from the plate, dipping each bite into extra sauce. Enjoy!

Pickled Herring Bites

So I found myself with a tin of herring and a craving for something that felt special without a lot of fuss. After a quick marinade in vinegar, sugar, and allspice, these herring bites became the star of my last get-together. They're tangy, sweet, and surprisingly simple to pull off.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the marinade

• 1/2 cup white vinegar
• 1/4 cup granulated sugar
• 1 teaspoon whole allspice berries (or 3/4 tsp ground)
• 1/4 cup water

For serving

• 1 can (about 8 oz) pickled herring fillets, drained
• 1 small red onion, thinly sliced
• Fresh dill sprigs (optional)

Instructions

1. In a small bowl, whisk together the vinegar, sugar, allspice berries, and water until the sugar is fully dissolved. Tip: Use a glass or ceramic bowl—metal can react with the vinegar.
2. If the herring fillets are large, cut them into bite-sized pieces (about 1-inch). Tip: Halve them lengthwise first if they're thick.
3. Place the herring pieces in a jar or shallow dish. Pour the vinegar mixture over them, making sure they're completely submerged. Add the sliced red onion and stir gently to combine.
4. Cover and refrigerate for at least 2 hours, or up to overnight for a stronger flavor. Tip: The longer they sit, the more the allspice infuses.
5. To serve, arrange the herring and onion slices on a platter with toothpicks, or spoon onto rye bread slices. Garnish with fresh dill if desired.

The result is a bright, tangy bite with a hint of sweetness and a warm allspice undertone. The onions soften slightly in the marinade, adding a nice crunch. These are perfect as a party appetizer or a quick, impressive snack—try them with a cold beer or aquavit.

Herring and Egg Breakfast Scramble

Rummaging through my pantry, I found a can of herring and thought, why not give it a breakfast twist? This Herring and Egg Breakfast Scramble is a protein-packed, savory start that'll wake up your taste buds.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the scramble

• 4 large eggs
• 1 can (3.75 oz) canned herring, drained and flaked
• 2 cups fresh spinach
• 1/3 cup crumbled feta cheese
• 1/2 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Crack the eggs into a medium bowl, add the salt and black pepper, and whisk vigorously until frothy and uniform in color.
2. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
3. Add the fresh spinach and cook, stirring frequently, until wilted, about 1 minute.
4. Add the flaked herring and red pepper flakes, then stir gently for 30 seconds to warm the herring and release the pepper flakes’ aroma.
5. Pour the whisked eggs over the spinach-herring mixture and let them sit undisturbed for 20 seconds to begin setting on the bottom.
6. Using a spatula, gently push the set eggs from the edges toward the center, tilting the pan to let uncooked egg flow into the gaps. Repeat until eggs are mostly set but still creamy—about 1–2 minutes. (Tip: For fluffier eggs, fold rather than stir vigorously.)
7. Sprinkle the crumbled feta over the eggs and fold gently just until distributed. Remove the pan from the heat immediately to keep the eggs soft and prevent overcooking. (Tip: The residual heat will finish melting the feta.)
8. Serve the scramble promptly while warm, garnished with additional red pepper flakes if desired.

Don't let the herring scare you—its briny richness pairs beautifully with creamy eggs and tangy feta. Serve alongside a slice of toasted rye bread for a complete meal that feels both hearty and sophisticated.

Herring Bruschetta

Just last weekend, I found myself staring into the pantry, craving something that felt fancy but didn't require a trip to the store. That's when I remembered the can of herring I'd stashed for a rainy day. This herring bruschetta was born—it's a perfect balance of smoky grilled bread, briny fish, and fresh summer flavors, all in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the bread

• 4 slices (1/2-inch thick) rustic Italian bread
• 2 tablespoons olive oil
• 1 garlic clove, halved

For the topping

• 1 (6-ounce) can herring fillets in oil, drained and roughly chopped
• 2 Roma tomatoes, seeded and diced
• 1/4 cup fresh basil leaves, chiffonade
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper

Instructions

1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush both sides of each bread slice with olive oil. Grill for 2–3 minutes per side, until golden brown with distinct grill marks. Tip: Stay close—grilled bread can go from perfect to burnt in seconds, so set a timer.
3. Remove the bread from the grill and immediately rub one side of each slice with the cut side of the garlic clove. This infuses a subtle garlic flavor without overpowering.
4. In a medium bowl, gently combine the chopped herring, diced tomatoes, and basil. Season with a pinch of salt and a few cracks of pepper. Tip: Taste the herring first—if it's already salty, skip the added salt to avoid overdoing it.
5. Spoon the herring mixture evenly onto the garlic-rubbed side of each bread slice, dividing it among the four pieces.
6. Drizzle the balsamic glaze over the top of each bruschetta. Serve immediately for best texture—the bread stays crisp and the topping is cool and fresh.

Whether you're serving these as a light lunch or a party appetizer, every bite delivers a delightful crunch followed by a burst of briny, sweet, and herbal notes. I love to garnish with extra basil and a tiny pinch of flaky sea salt right before serving—it takes the whole thing over the top. Trust me, this bruschetta will earn a permanent spot in your summer rotation.

Herring Tacos with Mango Salsa

Craving something quick yet vibrant? These herring tacos with mango salsa are my go-to for a busy weeknight. The combination of briny fish and sweet-spicy salsa is pure magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

For the Mango Salsa

• 1 cup diced mango
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• Salt to taste

For the Lime Crema

• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon lime zest
• Salt to taste

For the Herring

• 2 cans (6 oz each) herring fillets in oil, drained and flaked

For Serving

• 8 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges

Instructions

1. Make the mango salsa: In a small bowl, combine 1 cup diced mango, 1/4 cup diced red onion, 1 minced jalapeño, 2 tablespoons chopped cilantro, 2 tablespoons lime juice, and salt to taste. Stir gently and set aside. (Tip: Dice mango evenly for the best texture in every bite.)
2. Make the lime crema: In another bowl, whisk together 1/2 cup sour cream, 1 tablespoon lime juice, 1/2 teaspoon lime zest, and salt to taste. Refrigerate until ready to use. (Tip: For a tangier crema, add an extra splash of lime juice.)
3. Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until lightly charred and pliable. Alternatively, char them directly over a gas flame for a smoky flavor. Keep wrapped in a clean kitchen towel.
4. Assemble the tacos: Flake the drained herring fillets with a fork, being gentle to keep them tender. Divide the herring among the warm tortillas. Top each with a generous spoonful of mango salsa and a drizzle of lime crema.
5. Garnish and serve: Sprinkle with fresh cilantro and serve immediately with lime wedges on the side. (Tip: Squeeze lime over the tacos just before eating to brighten all the flavors.)

A dollop of cool lime crema ties everything together—don't be shy with it. Serve with extra lime wedges for a pop of acidity. You'll be amazed how such simple ingredients create so much flavor.

Baked Herring au Gratin

There's something so comforting about a creamy, golden-baked fish dish, and this Baked Herring au Gratin is a weeknight hero. Canned herring gets a luxurious upgrade with a nutmeg-flecked cheese sauce and a crispy panko crust. It's one of those recipes that feels fancy but comes together in under 30 minutes — perfect for busy evenings when you still want something homemade.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the fish base

• 2 cans (6–7 oz each) herring fillets in oil, drained
• 2 tbsp unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/4 tsp ground nutmeg
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

For the cheese sauce

• 1 cup shredded sharp cheddar cheese (4 oz)
• 1/2 cup grated Parmesan cheese (2 oz)

For the topping

• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 400°F. Lightly grease an 8×8-inch baking dish or a 1.5-quart casserole dish with butter or nonstick spray.
2. In a medium saucepan over medium heat, melt 2 tbsp butter. Add the chopped onion and sauté until softened, about 3–4 minutes, stirring occasionally. Tip: Don’t brown the onion—just cook until translucent.
3. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste.
4. Slowly whisk in the milk. Keep stirring until the mixture thickens and comes to a gentle bubble, about 2–3 minutes. The sauce should be smooth and coat the back of a spoon.
5. Reduce heat to low. Stir in the nutmeg, dry mustard, salt, and pepper. Then add the shredded cheddar and Parmesan, stirring until completely melted and the sauce is velvety. Tip: Nutmeg is the secret here—it adds a warm, savory note that elevates the whole dish.
6. Gently fold in the drained herring fillets, breaking them into bite-sized chunks if desired. Stir until the herring is evenly coated in the sauce.
7. Pour the herring mixture into the prepared baking dish and spread it into an even layer.
8. In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole. For an extra-golden crust, dot with a few small pats of butter.
9. Place the dish in the preheated oven and bake for 20–25 minutes, until the topping is golden brown and the sauce is bubbling at the edges. Rotate the dish halfway through for even browning.
10. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired. Tip: Letting it rest allows the sauce to set slightly for easier serving.

Serve this Baked Herring au Gratin with a crisp green salad or steamed green beans to cut through the richness. The creamy, nutty sauce and crunchy topping make every spoonful irresistible—even skeptics of canned fish will go back for seconds. Honestly, it's become my go-to 'pantry dinner' that feels like a cozy hug on a plate.

Conclusion

Don’t let the can fool you—herring is a pantry superstar! Dive into these 13 fresh takes and discover your new favorite. Tried one? Leave a comment below! Spread the love by sharing this article on Pinterest.