Live the Live ™

Back from a trip to Poland and Lithuania with my daughter, where I literally ate my weight in herring.

I know a lot of folks aren’t as crazy about herring as I am. But I was raised in a Lithuanian home, and it was everywhere. Growing up on Long Island, outside of New York City, there were dozens of great Jewish delis that served herring in white cream sauce, one of my favorite ways to enjoy it.

These days, I don’t need to go home for it when the craving hits me. Instead, I go to my herring hack.

I buy a jar of Blue Hill Bay herring in wine sauce, available at Whole Foods. Blue Hill Bay is distributed by what I consider the best salmon/herring/smoked fish company in the country: Brooklyn’s own Acme Smoked Fish.

I grab a couple of sweet onions, like Vidalias, and I peel them and slice them as thinly as possible.

I take a quart-sized container with a lid, and I line the bottom with some of the onions. I then pour some of the contents of the jar of herring into the container. I then take a couple of spoonfuls of sour cream (gotta be Breakstone’s–I’m a New Yorker) and place it on top. Then I keep working in layers: onions, herring, sour cream…until it’s all gone and jammed into the container.

I place the lid on the container and shake it vigorously to combine the ingredients. Then I place it upside-down in a dish (in case of spills) and put it in the fridge.

A few hours later, I’ll turn the container right side-up and let it sit in the fridge some more.

The wine sauce will blend with the sour cream to make a delicious cream sauce, and the onions will slowly break down and soften.

Of course, you can combine everything in a large bowl and then move it to a container, but it gets messy. My layering method avoids the need for clean-up.

After a few hours–if I can wait that long–it’s time to eat! A slab of bread is always good on the side.

I have to say my herring hack is good. Maybe not New York Jewish deli good. But good enough to satisfy my craving!