Sledz Marynowany Ze Smeitana

Marinated Herrings with Sour Cream

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This dish is usually served as an hors-d’œuvre.


  • 4 herrings with roes
  • 1 gill of white wine
  • 2 tablespoons of sour cream
  • 2 or 3 tablespoons of vinegar
  • 1 onion
  • 1 clove of garlic
  • 1 teaspoon of French mustard, the yolks of 2 hard-boiled eggs, mixed herbs, a little paprika, peppercorns and salt.


Soak the herrings in milk for about 1 hour. Put the wine and vinegar in a saucepan with the fish and, if necessary, add a little water. Add the sliced onion, the chopped garlic, herbs and a few peppercorns. Bring to the boil and simmer till the herrings are tender—this will not take more than a few minutes. Remove from the stock and, when cold, cover with a sauce made with a little of the stock, the sour cream, the yolks of egg, mustard, paprika and salt, all thoroughly mixed.