HERRING IN SOUR CREAM DILL SAUCE (about 2 cups)

one recipe pickled herring, or two 13-ounce jars of herring in wine sauce, drained (1 pound drained weight)

1/3 cup sour cream

4 teaspoons Dijon mustard

2 tablespoons heavy cream

2 tablespoons snipped fresh dill plus dill sprigs for garnish if desired

1 small red onion, sliced into thin rings

1. If the herring is not already sliced, cut it into ¾ inch pieces. In a bowl, whisk together the sour cream, mustard, heavy cream and snipped dill and fold in the herring and onion rings. Chill the herring mixture, covered, for at least 1 hour and up to 24 hours. Transfer the herring mixture to a serving bowl, garnish it with the dill sprigs, and serve at room temperature.

from The Best of Gourmet, 1990