Among the culinary gems of Northern and Eastern Europe, few dishes carry as much tradition, flavor, and cultural meaning as herring in oil or cream. Whether served as an appetizer, a holiday delicacy, or part of an everyday cold plate, marinated herring is a beloved staple in Polish, Scandinavian, Baltic, and Jewish cuisines. But how exactly do you make it at home?
This guide will show you how to make herring in oil or cream using traditional techniques. You’ll learn the best ingredients, step-by-step methods, and helpful tips to master both variations. These preserved fish recipes are not only packed with flavor but also incredibly nutritious—making them a worthy addition to your culinary repertoire.
Before diving into the process, it’s worth understanding why this humble fish remains a star in so many cuisines. As noted in this excellent breakdown on how marination affects pickled fish, the key to great herring lies in the delicate balance of acidity, sweetness, and fat.
Let’s begin with why herring is such a nutritional powerhouse and cultural favorite.
🐟 Why Herring Is So Healthy (and Delicious)
Herring isn’t just tasty—it’s one of the most nutrient-dense fish you can eat. It’s a staple in countries with high life expectancy, including Norway, Sweden, and Iceland.
Health Benefits of Herring:
- ✅ Rich in Omega-3 Fatty Acids: Great for heart and brain health
- ✅ High-Quality Protein: A lean source of essential amino acids
- ✅ Vitamin D & B12: Boost energy, mood, and immune function
- ✅ Low in Mercury: Safer than tuna, swordfish, or king mackerel
It’s also budget-friendly and widely available, especially in jars, pouches, or from Eastern European and Scandinavian grocers. With a bit of prep, you can transform store-bought pickled herring into something truly spectacular.
🌍 Cultural Importance of Herring in Oil or Cream
Herring recipes hold deep cultural significance in many parts of the world. In Poland, herring is a must-have dish during Wigilia (Christmas Eve supper). In Sweden, it’s served with potatoes and dill during Midsummer celebrations. And across Jewish households, creamed herring has been a beloved delicacy for generations.
The beauty of herring is its adaptability. Whether you prefer your herring sweet, sour, creamy, or spicy, there’s a traditional version for you. And as you’ll see later in this article, the variations are almost endless.
🧂 Ingredient Overview: Oil-Based vs. Cream-Based Herring
At its core, herring in oil or cream starts with either salted herring fillets or pickled herring as the base. From there, the preparation differs depending on whether you’re going for a briny, oily finish or a rich, creamy dressing.
Common Base Ingredient Options:
- 🎣 Salted Herring Fillets: Found in bulk or vacuum-sealed at European markets. Needs to be soaked to reduce saltiness.
- 🎣 Pickled Herring in Vinegar: Ready to use; skip the soaking step.
Key Ingredients for Oil-Based Herring:
- Neutral oil (sunflower or vegetable oil preferred)
- Thinly sliced red or yellow onions
- Bay leaves
- Black peppercorns
- Optional: sugar, vinegar, mustard seeds, apple slices, dill
Key Ingredients for Cream-Based Herring:
- Sour cream or crème fraîche
- Whole-grain mustard or Dijon
- Red onion (minced or sliced)
- Lemon juice or white vinegar
- Fresh herbs: dill, parsley, chives
- Optional: chopped apple, horseradish, capers
We’ll go into more detail on the specific ingredients and quantities in Parts 2 and 3, but this gives you a general idea of what’s required to make herring in oil or cream at home.
🍽️ What You’ll Learn in This Guide
This article is your complete roadmap to making traditional herring recipes like a pro. You’ll discover:
- ✅ How to soak salted herring (and when not to)
- ✅ How to make Polish herring in oil with onions
- ✅ How to prepare Scandinavian-style creamed herring
- ✅ Serving tips and cultural pairings
- ✅ Safe storage and shelf-life guidance
- ✅ Creative flavor variations for adventurous cooks
Looking for the perfect dish to serve alongside your herring? Try this hearty homemade pierogi recipe from Charlie Recipes for an authentic Eastern European meal experience.
Coming Up in Part 2…
In the next section, we’ll dive into how to make herring in oil from start to finish. This includes soaking tips, ingredient ratios, and creative twists like spicy or apple-onion variations.
Ready to channel your inner Polish grandma or Scandinavian cook? Let’s get started!
🥄 How to Make Herring in Oil – Classic Recipes & Flavor Variations
Now that you’ve got your ingredients and background in place, let’s walk through how to prepare herring in oil the traditional way. This Polish-style marinated herring is known for its balanced blend of salt, acidity, and subtle sweetness. It’s incredibly easy to make at home—and endlessly customizable.
In this section, you’ll learn how to make the base recipe and explore variations such as herring with onions and apples or with spicy chilies and herbs. As shared in this overview of pickled fish techniques, controlling marination time is key to flavor development.
🧂 Step 1: Soak the Herring (If Using Salted Fillets)
If you’re starting with salt-cured herring fillets (not already pickled), they’ll need to be soaked to remove excess salt and rehydrate the flesh.
Soaking Instructions:
- Rinse fillets under cold water
- Place in a bowl and cover with cold water or milk
- Soak for 6–12 hours in the fridge, changing the water at least once
Tip: For a gentler flavor, use milk instead of water. If you’re using pickled herring in vinegar, skip this step.
🧄 Step 2: Prepare the Oil Marinade
This marinade is simple and flavorful. You’ll need:
- 1 cup sunflower oil (or light olive oil)
- 1 medium red onion, thinly sliced
- 1 bay leaf
- 1 tsp black peppercorns
- ½ tsp mustard seeds (optional)
- 1 tsp white vinegar or lemon juice (for brightness)
Optional Add-ins:
- 1 small apple, thinly sliced
- Fresh chopped dill
- Pinch of sugar for balance
- Red pepper flakes or sliced chili for heat
Simmer the oil with spices and onions over low heat for 5 minutes, just to infuse the flavors. Cool completely before using—never pour hot oil over fish.
🐟 Step 3: Assemble the Marinated Herring
Layer the ingredients in a clean glass jar or non-reactive container:
- Place a layer of sliced onions and any extras (apple, dill)
- Add a layer of herring fillets
- Repeat until the container is full
- Pour the cooled oil marinade over the top until fully submerged
Seal tightly and refrigerate for at least 24 hours. The flavor improves after 48–72 hours and keeps for up to 2 weeks when stored properly.
Want to serve something classic with your herring? Try this Traditional Polish Beet Soup (Barszcz) recipe from Charlie Recipes—it’s a perfect pairing for a festive meal like Christmas Eve Wigilia.
🌶️ Popular Variations of Herring in Oil
Once you master the classic preparation, try one of these tasty twists:
🧅 Herring with Onions and Apples
- Add one thinly sliced tart apple (Granny Smith)
- Use red onions for visual appeal
- Finish with a pinch of sugar and white wine vinegar
🌶️ Spicy Herring with Chilies
- Add 1 sliced fresh red chili or ½ tsp crushed red pepper
- Use garlic-infused oil for more depth
- Let marinate 3–5 days for heat to develop
🌿 Mustard & Dill Herring
- Add 1 tbsp Dijon or whole-grain mustard to the oil
- Top with fresh chopped dill just before serving
Note: Always use sterilized jars and keep herring refrigerated to avoid spoilage or contamination. Store-bought pickled herring is preserved with vinegar, which helps protect against harmful bacteria, but homemade oil-based versions need to be handled carefully.
📦 Storage Tips for Herring in Oil
Oil-based herring must be kept cold at all times. Here’s how to store it safely:
- Refrigerate at below 40°F (4°C)
- Store in airtight glass jars
- Use within 10–14 days for best texture
- Don’t freeze—texture will degrade
Looking for other ways to serve herring? Try it on rye bread with a dab of sour cream, chopped onion, and fresh herbs—or include it on a cold Scandinavian-style smorgasbord.
Coming Up in Part 3…
Now that you’ve mastered herring in oil, we’ll shift to the rich and creamy version. In Part 3, you’ll learn how to make creamed herring Scandinavian-style, plus regional variations and serving suggestions.
Ready for creamy, tangy, herby goodness? Let’s keep going!
🥣 How to Make Creamed Herring – Scandinavian & Eastern European Styles
If you love creamy, tangy, herb-laced appetizers, then creamed herring is your next must-try dish. Rich yet refreshing, it’s a staple in Swedish, Norwegian, Jewish, and Polish kitchens. Often served during holidays or family gatherings, creamed herring is especially popular in smörgåsbord spreads and Christmas buffets.
In this section, you’ll learn how to make the classic creamed herring base, then explore flavor variations and serving suggestions. As seen in this Nordic-inspired herring recipe guide, these creamy fish dishes are versatile and surprisingly easy to make.
🥄 Basic Creamed Herring Recipe
Ingredients:
- 8 oz pickled herring fillets (drained and chopped into 1-inch pieces)
- ½ cup sour cream or crème fraîche
- 1 tbsp Dijon mustard or whole-grain mustard
- ½ small red onion, finely chopped
- 1 tbsp lemon juice or white wine vinegar
- 2 tbsp chopped fresh dill or chives
- Salt and pepper to taste
Instructions:
- Drain and gently pat the herring dry.
- In a bowl, combine the sour cream, mustard, lemon juice, and chopped onion.
- Stir in the herring pieces and herbs. Season to taste.
- Chill for at least 1 hour before serving. Flavor deepens overnight.
Serving Suggestion: Serve with rye crackers, pumpernickel, or sliced boiled potatoes.
🇸🇪 Scandinavian Creamed Herring Variations
Each Nordic country adds its own twist to the dish. Here are some beloved styles you can try:
🇸🇪 Swedish Sour Cream & Dill
- Use full-fat sour cream and lots of fresh dill
- Add a dash of sugar and white pepper
- Serve with boiled new potatoes and pickles
🇳🇴 Norwegian Mustard Cream Sauce
- Mix sour cream with 2 tbsp of strong mustard
- Add a pinch of sugar and cider vinegar
- Garnish with thinly sliced scallions
🇫🇮 Finnish Yogurt & Dill Herring
- Use plain Greek yogurt as the base
- Add lemon zest, dill, and red onion
- Optional: include capers or horseradish
🇵🇱 Eastern European Creamed Herring
In Poland and other Eastern countries, herring in cream is often enjoyed as part of Wigilia (Christmas Eve supper) alongside beet soup and cabbage rolls.
Polish Cream Herring Tips:
- Soak salted herring for 12 hours before use
- Add grated tart apple or horseradish for balance
- Use sour cream, lemon, and parsley as a base
Want a festive Polish spread? Serve this alongside Gołąbki (Cabbage Rolls) from Charlie Recipes for an unforgettable Eastern European feast.
🧊 Tips for the Best Creamed Herring
- ✔️ Use quality sour cream or crème fraîche—avoid low-fat versions
- ✔️ Let flavors meld for at least a few hours before serving
- ✔️ Taste before serving—adjust lemon, sugar, or mustard as needed
- ✔️ Serve chilled and consume within 5 days
Common Add-ins:
- Grated beet (for color + earthiness)
- Boiled egg slices
- Capers or chopped gherkins
- Pickled onions or shallots
📦 Storage & Safety
Creamed herring must always be refrigerated and eaten within a few days of preparation. Because it contains dairy, it’s more perishable than oil-based versions.
Storage Guidelines:
- Keep in an airtight container in the fridge
- Best consumed within 3–5 days
- Do not freeze—dairy will separate
Proper handling and storage will keep your creamy herring safe, flavorful, and ready to impress.
Coming Up in Part 4…
Now that you’ve mastered both oil and cream preparations, it’s time to explore how to serve and pair herring for the ultimate experience. In Part 4, we’ll explore beverage pairings, holiday traditions, and global serving styles.
Let’s take your herring to the next level!
🍽️ How to Serve Herring – Pairings, Traditions & Global Styles
Now that you know how to make herring in oil or cream, it’s time to explore the many ways to enjoy and present it. Whether you’re creating a Scandinavian-style appetizer platter or preparing a traditional Polish Christmas meal, how you serve herring can elevate it from simple to sensational.
In this section, we’ll look at ideal pairings, festive traditions, and regional presentation styles. As explored in Eat Your World’s culinary travel insights, preserved fish like herring reflects deep cultural roots and deserves thoughtful serving.
🥔 Traditional Herring Pairings
Classic accompaniments bring out the best in your herring dish—especially when it comes to balancing the salt, fat, and acidity.
Best Pairings for Oil or Cream Herring:
- Boiled or roasted potatoes
- Rye or pumpernickel bread
- Pickled vegetables (onions, cucumbers, beets)
- Hard-boiled eggs
- Sour cream or crème fraîche dollops
These additions not only offer contrast in texture and flavor but also ground the herring in a rustic, hearty context.
🥂 Beverage Pairings
The right drink can complement the bold flavors of marinated or creamed herring. In many European traditions, these beverages are almost ritualistic.
Popular Drink Pairings:
- Vodka: Especially in Polish or Russian meals
- Aquavit: A caraway-flavored Scandinavian spirit
- Dry white wine: Like Riesling or Grüner Veltliner
- Craft cider: A lightly tart, refreshing option
- Beer: Particularly lagers or wheat ales
Tip: Serve drinks chilled alongside a cold herring spread and accompaniments for maximum impact.
🎄 Herring in Holiday Traditions
🇵🇱 Polish Wigilia (Christmas Eve)
Herring is one of the 12 symbolic dishes on the Wigilia table. It’s often served in oil with onions or in cream with apples and sour cream. Try pairing it with Barszcz (beet soup) for a warm, colorful celebration dish.
🇸🇪 Swedish Midsummer
During this summer holiday, herring is served cold with new potatoes, dill, sour cream, and sometimes fresh strawberries. It’s a festive affair filled with dancing and singing.
🇳🇴 Norwegian Julbord (Christmas Table)
Norwegians enjoy a cold table filled with meats, fish, and creamy herring varieties—often presented in small ceramic bowls with bread and mustard.
🕍 Jewish Ashkenazi Traditions
Creamed herring is a deli favorite, served with bagels, onions, and hard-boiled eggs. It’s also a common appetizer for Shabbat and holidays.
🌍 Global Herring Presentation Styles
While the preparation methods vary, herring is appreciated worldwide. Here are a few notable serving customs:
- Netherlands: Raw herring with onions and pickles, eaten by holding the tail
- Germany: “Rollmops” – pickled herring wrapped around a gherkin
- Russia: Herring under a fur coat – layered salad with beets and mayonnaise
- Finland: Served with dill potatoes and rye crackers
- New York delis: Creamed herring on rye or bagels with onion and egg
No matter where it’s served, herring remains a symbol of preservation, nourishment, and celebration.
🪩 Plating Tips & Ideas
Want to impress your guests or Instagram followers? Use these styling tricks to elevate your dish:
- Use slate or wooden boards for rustic presentation
- Garnish with fresh herbs: dill, parsley, or chives
- Add pops of color with pickled red onions or pomegranate seeds
- Serve in small glass jars for individual portions
- Use black rye bread rounds or toasted baguette slices
Don’t forget: temperature matters! Herring should be served chilled—not room temperature—for best texture and safety.
Coming Up in Part 5…
In the final section, we’ll tackle common questions about how to make herring in oil or cream, including nutrition, safety tips, and best practices for storing your dish. Let’s wrap it all up with expert answers and helpful guidance!
❓ Frequently Asked Questions About Herring in Oil or Cream
Whether you’re new to preserved fish dishes or already love them, it’s normal to have questions about making herring in oil or cream at home. This section addresses some of the most common concerns from beginner to seasoned cooks.
Q: Can I use fresh herring instead of pickled?
Yes, but with caution. Fresh herring must be thoroughly cleaned, filleted, and salted or marinated in vinegar to make it safe and flavorful. Pickled herring is safer and more convenient for beginners.
Q: How long does homemade herring in oil last?
Properly refrigerated, herring in oil can last up to 10–14 days. Always store it in a glass jar with a tight-fitting lid and ensure the fish is fully submerged in oil to prevent spoilage.
Q: Can I freeze herring in cream?
No. Dairy-based herring preparations do not freeze well. The cream will separate upon thawing, leading to an unappetizing texture. Stick to refrigeration and consume within 3–5 days.
Q: What’s the difference between pickled and fermented herring?
Pickled herring is preserved in vinegar, while fermented herring—like Sweden’s surströmming—is aged through lactic acid fermentation. The latter is much more pungent and is an acquired taste.
Q: Is herring keto or low-carb friendly?
Yes! Both oil- and cream-based herring are high in healthy fats and protein, with very low carbohydrate content. Just be cautious with sugary marinades if you’re strictly keto.
Q: What are some other recipes I can try with herring?
Here are a few flavorful ways to expand your herring skills:
- Try homemade pierogi stuffed with potato and cheese
- Serve it with barszcz (beet soup) for a Polish feast
- Add it to cold appetizer boards alongside cured meats and pickles
🥗 Nutritional Benefits of Herring
Herring is not only flavorful but also incredibly healthy. It’s a great source of:
- Omega-3 fatty acids – vital for heart and brain health
- Vitamin D – supports immunity and bone health
- Vitamin B12 – essential for energy and nervous system function
- High-quality protein – supports muscle and tissue repair
Approximate Nutritional Profile (per 3 oz serving of herring in oil):
- Calories: 250–300
- Protein: 18–20g
- Fat: 20–25g
- Carbohydrates: 1–3g
For a healthier version, choose leaner cream bases (like Greek yogurt) or reduce the oil content by draining before serving.
📦 Safe Storage Tips
Whether you’re preparing a batch for a party or storing leftovers, following proper food safety guidelines ensures your dish stays delicious and safe to eat.
Herring in Oil:
- Store in airtight glass containers
- Refrigerate immediately after assembling
- Use within 10–14 days
- Do not freeze
Creamed Herring:
- Refrigerate and use within 3–5 days
- Always keep it chilled and covered
- Stir before serving to restore creamy texture
📌 Final Thoughts – Now You Know How to Make Herring in Oil or Cream
Herring is one of the most versatile and flavorful ways to explore traditional European cuisine. Whether you choose the savory simplicity of herring in oil or the rich, tangy satisfaction of creamed herring, you now have the tools, tips, and recipes to make it perfectly at home.
Quick Recap:
- ✅ Choose salted or pickled herring as your base
- ✅ Make an oil marinade with onions, herbs, and spices
- ✅ Mix sour cream and mustard for a creamy twist
- ✅ Serve with rye bread, potatoes, or pickled veggies
- ✅ Keep refrigerated and eat within a safe timeframe
And don’t forget—herring is more than food. It’s a tradition. It’s a story passed down through generations. Now it’s yours to enjoy, share, and celebrate.
🧭 Explore More From Charlie Recipes
We hope this guide helped you master the art of making herring at home. Let us know how it turned out—and enjoy every bite! 🐟