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Prep time
15 minutes
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Serves
8
Author Notes
I love herring unconditionally – pickled, smoked, or otherwise. Truth be told, this recipe is versatile and would be just as delicious with another canned, smoked, or flaked fish. I’m imagining, specifically, trout or hot-smoked salmon. However, if you’re a herring lover, or perhaps just interested in trying it, you’ll love to make this recipe as it is written. The sour cream and generous amount of chives give this dish a signature flavor, and balance out the smokiness of the fish. —Noah Tanen
Ingredients
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12 ounces
canned smoked herring, drained of juices
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1/2 cup
sour cream
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1/4 cup
mayonnaise
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1
whole lemon, zest and juice
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2 teaspoons
whole grain mustard
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hot sauce, to taste
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1/2 teaspoon
Old Bay
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2 tablespoons
fresh chives, chopped
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salt and pepper, to taste
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potato chips for serving
Directions
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Add the smoked herring to a bowl and use a fork to flake apart into small pieces. Add the sour cream, mayonnaise, lemon zest and juice followed by the mustard, hot sauce, old bay, and fresh chives. Reserve some chives for garnish.
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Season to taste with salt and pepper. This can be kept in the fridge for a few hours and up to two days or served immediately with potato chips for dipping and the reserved chives for garnish.
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