This simple creamed herring recipe is worth a try. Creamed herring is at its best if refrigerated overnight so the flavors meld and the sauce thickens a bit. Serve herring in cream sauce on bread squares or triangles, topped with chopped fresh parsley.
–Windflower Inn, Great Barrington, Massachusetts
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
Drain herring, rinse, and pat dry, reserving liquid from jar. Blend together sour cream, 4 tablespoons reserved liquid, sweet cream, and sugar. Add onion and herring, stir to coat with sauce, and refrigerate until ready to serve.