pickled herring in cream sauce


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.


This is what you need for 8+ servings:

  • 1 jar 'herring in wine sauce’
  • ½ cup heavy or sour cream
Pic1: herring in cream



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


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


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