Home > Recipes

Creamed Pickled Herring


I’ve been preparing this recipe for years, beginning when we were

members of Temple Ner Tamid in Peabody, MA. It’s great to serve

4-6 people for brunches and for Break-the-Fast.

1 lb. jar pickled herring tid-bits in wine sauce

½ pt. sour cream (can use low-fat)

Scant ½ cup mayonnaise (can use low-fat)

3 teaspoons sugar

5 squirts lemon

1 large onion, thinly sliced

(red onion is more digestible)

2 large carrots, slivered

Drain herring, leaving the herring onions in the jar. In a bowl,

mix mayonnaise, sugar, lemon juice and sour cream. Add drained

herring and onions. Add slivered carrots and thinly-sliced purple

onion. Let stand one hour to marinate. Refrigerate in covered

glass bowl.

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