Herring is a small school fish that has long been popular in Poland. It is abundant in the Baltic Sea, and Polish fishermen have caught herring for generations. The fish is typically preserved by being salted, smoked, dried, or pickled. Salting the fish leaves it with an intense flavor, but softens the meat and bones. While it is possible to eat salted herring without any further preparation, many prefer to create a more complex dish. In the United States, herring is most commonly pickled or served in a sour cream sauce, like in this recipe. While the combination of dairy and fish is not common in America, herring in cream is a popular tradition among Polish and Eastern European Americans.
Recipe Servings: 4
+ 4 hours resting
Ingredients
- 12 salted herring fillets
- 1 cup sour cream
- 1 onion, thinly sliced
- Salt, to taste
- Ground black pepper, to taste
Directions
- Rinse the herring fillets with cold water and then cut them into cubes.
- Combine the sour cream and onion in a medium bowl.
- Add the fish cubes to the mixture, stirring to coat, and then season with salt and pepper.
- Cover and chill the mixture in the refrigerator for at least 4 hours. Flavors will blend and develop as the dish chills.
- Serve cold.
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