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."
photo by LifeIsGood
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 (12 ounce) jar pickled cut herring fillets, drained and liquid reserved
- 1 cup sour cream
- 1 cup thinly sliced onion
- 1 teaspoon dried dill
- 1⁄8 teaspoon pepper
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yummy. My dad used to buy herring in a sour cream dill sauce. He and I were the only people in our family who like them, so it was always a special treat. I really enjoyed making them from scratch. The results were tasty. Thank you! Made for the Soup-A-Stars during ZWT9 -
Made for the Goddesses of ZWT-9, this was such a treat & a classic recreation of what I loved growing up. Except for the addition of a sprinkle of sml capers, it was made as written & enjoyed to the max. Thx for sharing your recipe w/us. -
My sister, at one time, had me taste pickled herring in sour cream. It was good and I liked it, but it tasted nothing like this! This will definitely go in my keeper cookbook. Thnx for sharing your recipe, Jackie. Made for the Voracious Vagabonds of ZWT 6.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
