Herring in Cream Sauce

Pickled herring in cream sauce with dill.
Photo Credit
The Editors
Serves 8
Preparation Method
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Herring in cream sauce combines the rich, robust flavor of herring with the velvety smoothness of a creamy sauce. This dish, popular in many Scandinavian and Northern European countries, is a true testament to the art of preserving fish. 

The herring, a fatty and flavorful fish, is typically marinated and then bathed in a luscious cream sauce, often infused with onions, dill, and other seasonings. The sauce’s creaminess balances the herring’s natural saltiness, creating a harmonious blend of tastes and textures. 

According to Windflower Inn, Great Barrington, Massachusetts, the source of this recipe, “It is best if refrigerated overnight so flavors meld, and the sauce thickens a bit.”

Large jar (or two 8-ounce jars) herring in wine sauce
3/4 pint sour cream
4 tablespoons liquid from herring
1/4 cup heavy sweet cream
3 tablespoons sugar
1 Bermuda onion, thinly sliced
dill (optional)
  1. Drain herring, rinse, and pat dry, reserving liquid from the jar. 
  2. Blend together sour cream, 4 tablespoons of reserved liquid, sweet cream, and sugar. 
  3. Add onion and herring, stir to coat with sauce, and refrigerate until ready to serve.
  4. Top with fresh dill immediately before serving (optional).
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The Almanac Chefs

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