Citrus Herring in Wine Sauce

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 jars (8 ounces each) herring in wine sauce
  • 1 lemon
  • 1 seedless orange
  • 2 tablespoons wine vinegar
  • 1 large onion, sliced as thin as possible
  • 1 cup sour cream


    1. Drain the herring and discard the liquid. Remove and discard the onion and spices.

    2. Cut the lemon and orange into halves. Cut half of the lemon and half of the orange into the thinnest slices possible. Combine the slices with the herring. Squeeze the juice from the unsliced halves over the herring.

    3. Add the vinegar, onion and sour cream and stir until blended. Let stand overnight in the refrigerator. Serve with dark bread and butter.