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Creamed Herring
Preparation info
- Makes
2 pints
- Difficulty
Easy
Appears in
By Helen Witty and Elizabeth Schneider
Published 1979
This takes off where pickled herring ends. Plan to make this pretty much as you need it, as the sauce loses its creaminess if kept for several days. Allow the herring, seasonings, and cream to mellow for at least 8 hours before serving.
Ingredients
2 pints 1 cup
Method
- Empty the jars of herring into a strainer over a bowl. Reserve about one-fourth of the liquid and everything solid in the strainer.
- Mix the reserved pickling liquid with the sour cream (or use the sour cream-heavy cream combination if you prefer a sweeter but more liquid sauce). Add the herring, onions, and spices, then return the mixture to the jars, cover, an
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