pickled herring in cream

2016-08-14

The only herring in cream that I can get here in town comes in a tiny 1-cup jar, and the price is rather high for what little is in it. But I can get a large 2-lb. jar of pickled herring in 'wine sauce.' The combined cost of the large jar of sour herring and a half-pint of heavy cream is considerably less than the cost of buying that many small jars and it tastes better too.

The US of A producers add sugar to their pickled herring. Bwerk. First time I tasted this, I nearly puked. I've become accustomed to it over the past 30 years. I still don't like it much, but it's all I can get here. All the nicer if you can get sour herring without sugar.

UPDATE late 2019:
I am now using heavy cream only instead of the sour cream shown in the pictures.
I find it keeps longer without breaking.

INGREDIENTS

This is what you need for 8+ servings:

1 jar 'herring in wine sauce’
½ cup heavy or Mexican sour cream

Pic1: herring in cream

Directions

Pic2: herring tidbits in winesauce
Pic3+4: strain, drain

Pour the content of the jar of sour herring (Pic2) into a strainer (Pic3) and drain the liquid. (Pic4)
Optional: rinse out the vinegar under a cold faucet. I rarely do that. The fish gets all soggy.
Push down on the fish and onions to remove even more liquid.
Drain thoroughly, or the cream will get watered down too much.

Pic5: Mexican sour cream, heavy cream
Pic6: add to drained herring, shake
Pic7: refrigerate, serve

Stir up to 4 tbsp. of cream into the herring and onions. (Pic5-7)
Return the herring to the original container for storage (Pic6)
Refrigerate at least overnight. It can take up to 3 days for the flavor to fully mature.
If the herring was properly drained, the cream will thicken. If not, it will be watered down.

Pic8: a different container
Pic9: breakfast sandwich
Pic10: small side dish

Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org