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Ingredients
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Appetizers
Method
Appetizers
- 1
In a small bowl, whisk white vinegar, water, sugar, salt, and pepper until completely dissolved. This salty-sour liquid is the marinade base.
- 2
Slice the red onion into thin rings or half-moon slices; finely chop the fresh dill. Set both aside.
- 3
Cut each pickled herring fillet into bite-sized pieces.
- 4
In a shallow dish, arrange the herring pieces with the sliced onion. Scatter 2 tablespoons chopped dill over the fish and, if using, add capers. Pour over the prepared marinade to coat.
- 5
Cover and refrigerate for at least 2 hours, up to 6 hours, to let the flavors meld and the herring soften from marination.
- 6
While the herring marinates, prepare the sour cream sauce: in a medium bowl, whisk together sour cream, mayonnaise, lemon juice, minced garlic, and 1 tablespoon chopped dill. Season with salt and pepper to taste.
- 7
Taste and adjust sauce seasoning if needed; refrigerate the sauce until ready to serve.
- 8
To serve: drain the fish from the marinade or lightly blot dry. Arrange the marinated herring and onion on a platter. Serve with the sour cream sauce on the side or spoon a dollop onto each piece. Garnish with additional dill leaves if desired.
