Shared by Joan Nathan

This recipe was shared by Joan Nathan. Read more about her family in "The Dishes That Mark the High Holidays for Joan Nathan" and try her recipe for plum tart.
Drain the herring and remove the onions.
Replace the original onion rings with about 5 red-onion rings. Mix in the sour cream, lemon juice, and sugar. (The amount of sour cream and onion rings can vary according to taste and the number of guests.)
Place in a larger covered glass container and chill in the refrigerator for a few hours or overnight. Sprinkle with dill and serve with crackers or on top of challah. This will last for a few weeks in the refrigerator.