Herring is IN- or shall we say BACK- on the appetizer table. This recipe is based on one by our friend Yaakov of Yaakov's Famous Herring. We have named him The Yeshiva Herring King. He learns all week, but on Thursday nights, he opens his yeshiva herring kitchen and enjoys a growing, happy and grateful customer base.
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
Recipes: Appetizers, Fish, Dairy, Parve, Kosher