Directions:
- Remove herring from jar.
- Drain and reserve sauce.
- Scrape off any black areas, skin and or membrane from each piece and cut into small pieces.
- In a medium bowl, combine herring, onion, apple, pickle, sour cream, sugar and vinegar.
- Add remaining sauce and stir to coat all ingredients.
- Cover.
- Refrigerate for at least 24 hours.
- Garnish with dill or parsley sprig.
- Serve with a good pumpernickel or rye bread and steamed potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.22 Kcal (252 kJ) | ||
| Calories from fat | 39.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 14.5mg | 5% | |
| Sodium | 108.67mg | 5% | |
| Potassium | 86.99mg | 2% | |
| Total Carbs | 3.45g | 1% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.92 Kcal (464 kJ) | ||
| Calories from fat | 73.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 7% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 5% | |
| Sodium | 200.17mg | 5% | |
| Potassium | 160.23mg | 2% | |
| Total Carbs | 6.35g | 1% | |
| Sugars | 1.01g | 2% | |
| Dietary Fiber | 0.2g | 0% | |
| Protein | 3.72g | 4% | |
| Vitamin C | 1mg | 1% | |
| Calcium | 105.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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