Herring in cream sauce is a delightful appetizer with pickled herring in a flavorful creamy sauce with onions, apples, and dill.
You may also like our herring salad!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Herring – you can buy herring cured in salt that needs to be soaked in water or milk for a couple of hours in order to be edible (it’s very salty) or purchase already rinsed herring in oil or in a light oil-based brine, that is ready to eat and contains no flavorings/additional ingredients (this is what this recipe is calling for).
- Apples – sweet and crunchy apples are best for this recipe.
- Onion – use any kind you like. Sweet onions are especially good in this recipe.
- Sour cream and heavy cream make the creamy base of this recipe.
- Dill or parsley. Chives will also go well with this salad.
- Lemon juice and sugar for more flavor. You can omit them
- Salt and pepper to taste.
Step-by-step instructions
If you have herring in salt or salted brine you need to rinse it first in cold water then let it soak in cold water for 30 minutes. Change the water and repeat 3 times (this is done to reduce the saltiness of the herring).
If your herring comes in a jar, in a light marinade, already rinsed, or in an oil-based liquid, it’s ready to be used.
Rinse the herring and pat dry with paper towels. Cut into bite-sized pieces.
Cut apples into small dice, dice the onion (you can also cut the onion into thin half-rings). Finely chop dill.
Place onion on a sieve and pour over boiling water (this is done to reduce the raw flavor of an onion, if you don’t mind it, you can skip this step).
In a medium bowl, combine sour cream, heavy cream, chopped apples, onion, lemon juice, sugar, and dill. Stir until combined.
Add the chopped herring and still until combined.
Season to taste with salt and pepper (taste the sauce with the herring making sure it won’t be too salty), and adjust to your taste with more lemon juice or sugar.
Put in the fridge to chill and for the flavors to meld for at least a couple of hours or overnight. Remove from the fridge about 30 minutes before serving.
Enjoy!
It’s good served with bread.
Storage
Keep it in the fridge for up to 2 days. This dish is best the next day but after this time, herring starts to release liquid making the sauce watery and a little bit split.
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Herring in Cream Sauce
Ingredients
- 6-8 pickled herring fillets 12 oz / 350g
- 2 small apples
- 1 medium onion
- 3/4 cup sour cream 180g
- 2 tablespoons heavy cream
- 1 tablespoon chopped dill
- 1/2 teaspoon lemon juice or to taste, optional
- 1/2 tablespoon sugar or to your taste
- salt and pepper to taste
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Instructions
- If you have herring in salt or salted brine you need to rinse it first in cold water then let it soak in cold water for 30 minutes. Change the water and repeat 3 times (this is done to reduce the saltiness of the herring).
- If your herring comes in a jar, in a light marinade, already rinsed or in an oil-based liquid, it’s ready to be used.
- Rinse the herring and pat dry with paper towels. Cut into bite-sized pieces.
- Cut apples into small dice, dice the onion (you can also cut the onion into thin half-rings). Finely chop dill.
- Place onion on a sieve and pour over boiling water (this is done to reduce the raw flavor of an onion, if you don’t mind it, you can skip this step).
- In a medium bowl, combine sour cream, heavy cream, chopped apples, onion, lemon juice, sugar, and dill. Stir until combined.
- Add the chopped herring and still until combined.
- Season to taste with salt and pepper (taste the sauce with the herring making sure it won’t be too salty), and adjust to your taste with more lemon juice or sugar.
- Put in the fridge to chill and for the flavors to meld for at least a couple of hours or overnight. Remove from the fridge about 30 minutes before serving.
- Enjoy!
Notes
- It’s good served with bread.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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