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Friday, July 27, 2012


Here's a little herring fun we whipped up in the kitchen today. Creamed herring is not very easily found in the supermarkets around Modiin. With the exception of a non-dairy (pareve) variety that is found everywhere, there really isn't much around lately.

Most people here are into the matjes and schmaltz type of herrings. The well-liked creamed versions found in the US are not typically found here.

For a brief period we were really enjoying Kiddush Club herring, a boutique producer from Efrat, but they haven't been active lately. They had creamed herrings available with different levels of fat content and everybody was loving it.

So we decided, for a little change of pace, to do our own creamed herring thing at home. It was quite easy and took very little time - the results were great!

Here's how its done:

Start with some basic homestyle pickled herring. Drain it off, wash it and chuck the limp onion ring slices.

Finely dice two medium sized onions 

 Take the herring and cut it down into bite size pieces. Trim off any extra skin and mix with the onions.

 Pick a nice sour cream with a fat content that works for you. We went with 9%. Stir it in.

Add some apple cider vinegar. You don't need alot. Also add in some pepper, a little dill, and garlic powder.

Stir it all up and let it marinade in the frig.

Now bang it back with some good bourbon (or scotch if you must)!!!!!!

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