Herring is IN- or shall we say BACK- on the appetizer table. We like to add layers of flavor, and start with a basic jar of pickled herring in wine sauce.
1 32–ounce jar boneless pickled herring in wine sauce, drained
1 12–ounce container parve (non-dairy) sour cream, such as Tofutti brand
3 Tablespoons Dijon or yellow mustard
2 Tablespoons honey
Drain herring completely, and set aside. Reserve herring liquid in jar and refrigerate.
In a separate bowl, mix sour cream with honey and mustard. Stir gently until combined. Add drained herring and mix together.
Place herring mixture in a covered container in refrigerator for several hours or overnight. Place in a serving bowl – Enjoy chilled, and serve with crackers or challah
If too thick when ready to serve, add a few teaspoons of the reserved herring liquid.
If serving with a dairy meal, use dairy sour cream. Adjust amount of mustard and honey to taste.
Serves about 6-8 as an appetizer. This is delicious served alongside roasted beets and dill.
Recipes: Appetizers, Fish, Dairy, Parve, Kosher