Ingredients
Method
- Prepare your herrings. Open the tins and drain off excess sauce, leaving just enough to keep them moist. If using devilled herrings in brown or tomato-based sauce, gently pat the tops with a paper towel so they don't become too wet under the green sauce.
- Make the green sauce. In a small bowl, whisk together the mayonnaise and crème fraîche until smooth. Stir in the chopped dill, capers, lemon juice, salt, and white pepper. Taste and adjust — you want it bright and tangy but not sharp enough to overpower the herrings.
- Arrange the herrings. Place your devilled herrings in a lightly buttered baking dish or on a serving platter. If using a shallow dish that's too big for 4 tins, arrange them close together so they nestle snugly.
- Add the sauce. Spoon the green sauce generously over each herring, making sure every piece is well-coated. The sauce should pool slightly around the edges — this is where it gets most interesting when you dip your bread in.
- Optional warming. If you prefer warm herrings, place under a hot grill (broiler) for 3-4 minutes until the sauce just begins to bubble at the edges. Watch closely — you don't want the herrings to dry out or the sauce to separate.
- Serve immediately. Garnish with extra dill and serve with plenty of crusty bread for dipping into the saucy goodness around the fish.
Nutrition
Notes
The secret is in the green sauce — it needs to be bright enough to cut through the richness of the herrings, but not so sharp it overwhelms them. I learned this the hard way when a friend pointed out that my first attempt tasted like vinegar and regret. A splash of olive oil at the end makes all the difference, smoothing out any harsh edges and giving the sauce a little body to cling to the fish.
I serve these with crusty bread for dipping or over new potatoes — they're elegant enough for guests but simple enough that I don't stress about making them when I'm tired. The herrings keep well in their tin, so having leftovers isn't an issue at all.