Herring in Sour Cream

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Sea of Galilee

📍 Where this dish comes from: Tiberias, Israel · Sea of Galilee
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Herring in Sour Cream, plated and ready to serve

This is a different, creamier cousin to the vinegar-pickled herring from earlier in the book — the same tender fish, but finished in a rich sour cream sauce instead of a straight vinegar brine, making it a dairy dish rather than pareve.

What You’ll Need

Ingredients for Herring in Sour Cream

Herring in Sour Cream

Tender pickled herring folded into a creamy sour cream and onion sauce.
Print Recipe
Prep Time: 4 hours 15 minutes
Total Time: 4 hours 15 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 230kcal

Ingredients

  • 1 lb pickled herring fillets drained and cut into pieces
  • 1 cup sour cream
  • 1/2 sweet onion thinly sliced
  • 1 tbsp fresh dill chopped
  • 1 tsp granulated sugar substitute
  • Black pepper to taste

Instructions

  • Combine sour cream, sliced onion, dill, and sugar substitute in a bowl.
  • Gently fold in the herring pieces until well coated.
  • Season with black pepper.
  • Cover and refrigerate at least 4 hours, ideally overnight, before serving.

Nutrition

Serving: 1serving | Calories: 230kcal | Protein: 16g | Fat: 16g
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Cooking Herring in Sour Cream in the kitchen

Health Benefits

  • Herring is an excellent source of omega-3 fatty acids and vitamin D.
  • Sour cream contributes calcium along with the dish’s signature richness.
  • A naturally low-effort dish that requires no cooking at all.

Pairs Well With

  • Braised Red Cabbage, Sweet and Sour
  • Cucumber and Radish Salad, Dill Vinaigrette
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