Pickled Herring In Sour Cream Sauce 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.
Nutrition Facts :
PICKLED HERRING IN SOUR CREAM SAUCE
The Pickled Herring in Sour Cream Sauce recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 kcal, Fat 48 g, SaturatedFat 17.7 g, Protein 22 g, Carbohydrate 5 g, Sugar 2 g, Cholesterol 215 mg
QUICK NORWEGIAN HERRING
Herring seems to be most popular in Scandinavian countries. This recipe can be served with toothpicks as an appetizer, or maybe as a go-along with your green salad.
Provided by JackieOhNo
Categories Norwegian
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.
Nutrition Facts : Calories 131.2, Fat 9.6, SaturatedFat 4.2, Cholesterol 40.5, Sodium 62.4, Carbohydrate 2.8, Fiber 0.4, Sugar 1.9, Protein 8.5
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.
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- the herring fillets flesh-side up in a single snug layer in a small baking dish. Season the flesh side with 1 tbsp of the salt. Cover the dish and refrigerate for 24 hours.
- In a small nonreactive saucepan over low heat, combine the vinegar, brown sugar, garlic, peppercorns, mustard seeds, bay leaves, and remaining 1 tbsp salt. Bring to a simmer and cook, stirring occasionally, to steep the aromatics and dissolve the sugar to create a brine, about 15 minutes. Strain the mixture through a fine-mesh sieve into a nonreactive container. Add the onion to the brine, cover, and refrigerate until cold, about 2 hours.
- If you have a butane kitchen torch, gently run the flame over the skin of the fillets to tenderize. If you don’t have one, the herring will still be good, but just a bit less tender on the skin side.
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