Herring In Cream Sauce

A flash of summer by a fjord or a cosy winter supper, there is always a bowl of happiness for any Scandinavian: herring in cream. A very nostalgic comfort food from your grandmother’s or mother’s kitchen that you must miss whenever snow is falling or you’re having vacation and far from your family. 

It is not just a dish; it’s a tradition blended with memory and culture. Missing this dish? Don’t worry. 

In this article, I’ll tell you about how to make a traditional Herring in cream sauce recipe at home. So, without further ado, let’s make it with very simple ingredients and steps. 

What Is Herring In Cream Sauce?

Herring is a small fish that is mostly found in the North Atlantic and Baltic Seas. It is the most consumed fish in the world. It’s only 6-12 inches in size, but it is of nutritious value.

People from Scandinavia, Eastern Europe, and the Netherlands love this fish. They preserve this fish differently, like pickling, smoking, salting or curing. But they mostly love this fish in cream. And this cream is made with onion, dill, yoghurt, and other ingredients. It’s a very healthy cold sauce that doesn’t need cooking. 

Nutrition Benefits

This fish is very small, but you will be surprised to see its nutritional value. Let’s have a quick overview of its nutrition list. 

• It has omega-3 and fatty acids, which are great for heart health.
• Vitamin D, which supports our bone health, and B12 helps to keep nerves and brain healthy. 
• Protein that is rich in it but relatively low in calories.
• Selenium, which supports our immune health.
  

It’s basically a superfood from the sea, especially important in cold climates where sunlight and fresh produce are scarce for part of the year.

How To Make Traditional Herring and Cream Sauce?

Just mix ingredients, chill, and enjoy. Here is the full recipe given below: 

Ingredients You Need

• Pickled herring fillets 

For a true Scandinavian flavour, take 1 jar (about 8 oz) of pickled herring fillets. Then drain it and cut it into bite-sized pieces. 

• Sour cream 

Take ¾ cup (or crème fraîche for extra richness) of sour cream for the base of this sauce. 

• Red onion

Take 1 small red onion, then finely dice it for the sauce. It will add a crunch to the recipe. Do not skip it. 

• Fresh dill 

Fresh dill helps to prevent the smell of this fish or onion. Just take some fresh dill, about 2 tablespoons, and chop it finely.

• White vinegar 

1 tablespoon of white vinegar can brighten up the sauce. Lemon juice will also work if it is not handy. 

• Sugar 

1 teaspoon of sugar balances the vinegar and the whole sauce. 

• Lemon zest 

If you skipped lemon juice, use ½ teaspoon of lemon zest for the freshness. It is also optional. 

• Salt and pepper 

Seasoning is very important for this sauce. As almost all the ingredients are raw here, and onion or sour cream needs to be balanced, use salt and pepper to taste.

Make It with 5 Simple Steps

Step 1

First, open the jar of pickled herring fillets. Pour off the brine. Then wash it properly and drain the water. After that, cut the fillets into small bite-sized pieces.  

Step 2

Now, ready the sauce base. In a bowl, take the sour cream, white vinegar, sugar, and lemon zest and mix them together. Your sauce will be ready. 

Step 3

Now add the diced herring pieces into the bowl. Mix it gently. Do not rush here. Don’t break the herring pieces; let it stay silky and as it is. 

Step 4

After that, season it with salt and pepper. And lastly, sprinkle the fresh dill over it. 

Step 5

Let it rest for at least 4 hours in the fridge. Overnight resting is ideal. 

Pro Tips

1. Try to use sour cream, not yoghurt. It helps for the right texture and tang.
2. Let it rest overnight. Herring in cream is one of those dishes that gets better the next day.
3. In traditional recipes, they add diced apples or boiled potatoes. Try it, and it will turn the recipe into a more filling Nordic herring salad.
4. If you are using raw herring that isn’t pre-pickled, do not forget to marinate it in vinegar, sugar, and spices for at least 24 hours before using.

Serving Suggestions

This dish is traditionally served cold as part of a Scandinavian smörgåsbord or holiday spread. But here are some of my personal preference suggestions you might like:

• Having buttered rye bread or crispbread? Spoon it over and try it for once. You’re going to love this. 
• Serving with boiled baby potatoes and a sprinkle of chives never disappointed me. It turns the recipe into a complete meal.
• Dieting? Add it to a brunch board with smoked salmon, eggs, and cucumbers, and your stomach will be full of healthy foods. 
• Serve as a creamy spread alongside crackers and cheeses; kids will finish the plate. 

And if you’re feeling extra Nordic? A shot of aquavit on the side is never going to disappoint you.

Final Thoughts

Sometimes, you miss that moment when you’re dining with your lovely family members. And some homely cooked food that can not be forgotten ever for its taste and the memories with it. Herring in cream sauce is one of those to me. Every time I make it, it feels like my grandmother is here. I think every Scandinavian feels that nostalgic thing after they talk about the herring in the cream sauce dish. It is full of nutrition and food value; also, it is very easy to make. So, if you never tried it before, try it now. 

FAQs

How to Make Herring in Cream Sauce?

Take a can of pickled herring, then mix with sour cream, onion, dill, and a little sugar and vinegar. Chill it and serve cold. It’s very simple, fresh, and packed with flavour.

What to Serve With Herring and Cream Sauce?

Traditionally, it is served with rye bread, boiled potatoes, pickled veggies, or hard-boiled eggs. It goes great on a holiday buffet or brunch board.

How Long Does Herring in Cream Sauce Last?

It lasts 3-5 days. Store in an airtight container or bottle in the fridge. After these days, the cream on the dish can separate, and the flavours can go flat. 

What’s the Best Herring for Cream Sauce Recipes?

Pickled herring in wine brine or vinegar is the best for herring in cream sauce recipes. Avoid overly sweet ones. Scandinavian or Eastern European markets often carry the best versions.