Marinated Herring In Sour Cream Recipes

PICKLED HERRING IN SOUR CREAM

Steps:

• Cut herring into small cubes. Mix herring with onion, eggs, apple, and lemon juice. Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. Serve with rye bread.

PICKLED HERRING IN SOUR CREAM SAUCE

Steps:

• Rinse herring, pat dry and cut into strips. Mix the creme fraiche with the paprika, parsley, mustard and sugar. Season with lemon juice, salt and pepper.
• Pour sour cream mix into a glass jar or bowl. Add the herring, cover and refrigerate for about 1 hour. Serve with boiled potatoes if desired.

HERRING IN MUSTARD SOUR CREAM ON RYE BREAD

Steps:

• Mix pickled herring, onion, fennel, sour cream, mustard, chives, horseradish, and lemon juice in a small bowl; season with salt, pepper, and more lemon if desired. Transfer to a large jar; cover and chill at least 12 hours and up to 2 weeks. Serve herring mixture on bread topped with parsley.

MARINATED HERRING IN SOUR CREAM

Steps:

• 1. Clean fish, discarding heads, and inner parts. Put in cold water and refrigerate for 8 hours or overnight. Change water once. 2. Remove skin from fish, cut a slit along back to bone, and a second slit along the inside to the bone. With both hands, slowly separate the fish to 2 fillets, discarding bone. Try to remove as many bones as you can. Remove the membrane from the inner side. Cut the fillets to slices, about 1 cm wide. Wash in cold water. 3. Now, remove the membrane surrounding the milt, and crush it to paste, adding sour cream, sugar and some black pepper. Add slowly the vinegar, stirring. 4. In a glass jar, put alternate layers of herring, onions and pour in the sauce. Add bay leaf and allspice. Keep refrigerated for 3 days at least, and enjoy. Difficulty : easy. Precision : measure ingredients. Recipe by: Dov Barak, Omer, Israel [email protected] Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry on Aug 09, 1997

PICKLED HERRING (SLEDZIE POLISH)

Steps:

• Cut herring into small cubes.
• Mix herring with onion, eggs, apple and lemon juice.
• Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
• Sprinkle with dill or parsley. Serve with rye bread.

PICKLED HERRING THREE WAYS

Steps:

• Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
• Bring first 6 ingredients to boil. Remove from heat and cool completely.
• Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
• Bring first 4 ingredients to boil. Remove from heat and cool completely.
• Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
• Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.

CREAMED HERRING DIP

Steps:

• Puree the herring (sauce and all) in a food processor or blender until smooth.
• Add all the other ingredients and continue to process until smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini.