Jewish Herring in Cream Sauce Recipe: Silky Tradition With a Dill Twist

This recipe brings generations of Jewish deli tradition to your kitchen with its rich, velvety cream sauce and fresh dill accent.

The secret lies in balancing the briny herring with a smooth, tangy cream base that mellows the fish’s intensity without masking its character.

You’ll achieve a perfectly silky sauce that clings to each bite, enhanced by the bright, grassy notes of fresh dill and a hint of onion for depth.

Serve it chilled on matzo or rye for an authentic taste that feels both nostalgic and refined.

Ingredients for Jewish Herring in Cream Sauce

Rich herring, tangy cream, and bright dill bring deli tradition to your table.

The herring is the star here. Look for pickled fillets in the refrigerated section at a Jewish deli or well-stocked grocery store—Russ & Daughters or Acme Smoked Fish are great brands. Skin-on fillets hold up better in the sauce, but skinless works too. Drain them well before chopping, or the sauce will be watery (nobody wants soggy matzo).

No fresh dill? Dried dill at one-third the amount works in a pinch, but it’s not the same. Sour cream can be swapped for Greek yogurt—use full-fat for the same tang. If you’re avoiding dairy, coconut cream is a decent substitute, though the flavor will be different. The vinegar can be white wine or lemon juice if that’s what you’ve got.

This keeps beautifully in the fridge for 4-5 days—the flavors actually deepen over time. Store in an airtight container, and stir before serving. Freezing’s not ideal (the cream separates), but if you must, 3 months max.

Step-by-Step Instructions for Jewish Herring in Cream Sauce

Here’s how I make this creamy, tangy dish with minimal effort and maximum flavor.

Step 1: Prepare the Pickled Herring Fillets

Drain the 1 lb Pickled Herring Fillets thoroughly, patting them dry with paper towels to remove excess brine. I like to keep the skin on for texture, but you can remove it if you prefer. Arrange the fillets on a plate or cutting board.

This step ensures the cream sauce clings properly to the herring instead of pooling around it. The herring should be at room temperature before assembling, so take it out of the fridge while you prep the other ingredients.

Step 2: Sauté the Yellow Onion and Build the Sauce Base

Finely dice the 1 whole Yellow Onion and cook it in a small saucepan over medium heat until soft and translucent, about 5-7 minutes. Don’t let it brown—just sweat it gently. This creates a sweet, aromatic foundation for the sauce.

Once the onion is soft, add the 1.5 cups Heavy Cream, 0.5 cup Sour Cream, 2 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 1 tsp Granulated Sugar, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine and let it heat through for 3-4 minutes until just simmering.

Step 3: Incorporate the Fresh Dill and Herring

Chop the 0.5 cup Fresh Dill finely, discarding the tough stems. Stir most of it into the warm cream sauce, reserving a small handful for garnish. The dill should perfume the sauce immediately—this is the signature flavor of the dish.

Gently fold the drained Pickled Herring Fillets into the sauce, coating them evenly. Avoid breaking the fillets apart; you want them to stay intact for serving. Let the mixture sit for 10-15 minutes so the flavors meld together.

Step 4: Serve with Matzo Crackers and Rye Bread

Spoon the herring and sauce into a serving dish or individual bowls. Sprinkle the reserved fresh dill on top for a pop of color and extra aroma. This dish tastes best when served at room temperature or slightly chilled.

Arrange the 8 pieces Matzo Crackers and 8 slices Rye Bread on the side. The crackers add a crisp contrast to the creamy herring, while the rye bread is perfect for soaking up the sauce. Serve immediately and enjoy the rich, tangy, herby flavors.

Pro Cooking Tips for Great jewish herring in cream sauce

Sauce Temperature Control

Never let your cream sauce boil—heat it gently over low-medium until just simmering. I use a heavy-bottomed saucepan to prevent scorching. If it starts to bubble too vigorously, remove it from heat immediately; overheating can cause the cream to separate and curdle. 🌡️

Herring Prep Precision

Drain the pickled herring fillets for at least 15 minutes in a colander, then pat very dry. Any lingering brine will thin your sauce. I place paper towels under and over the fillets and press gently to absorb all moisture.

Dill Integration

Add fresh dill to the warm (not hot) sauce to preserve its bright flavor. If you add it to boiling cream, the heat will mute its delicate grassy notes. I stir in most of the dill off-heat, then let it steep as the sauce cools slightly.

Resting for Flavor

After combining herring and sauce, let it rest for 10-15 minutes at room temperature. This allows the flavors to meld and the herring to absorb the creamy dressing. I often prep this first when making a spread—it tastes better after sitting.

Serving Temperature

This dish shines when served slightly chilled or at room temperature. If refrigerated, take it out 30 minutes before serving. The cold mutes the briny herring too much, while room temp lets all the flavors—creamy, tangy, herby—sing together. ✨

Frequently Asked Questions