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Poslfit Recipes: Curried Herring

One pound of herring in white wine sauce from Mike's Fish Market at the St. Lawrence Market
1/3 c. mayonnaise (Hellmann's or Best Foods, depending on where you live)
1/3 c. sour cream
1-1/2 T. real mustard (Anton Kozlik's Fig & Date Mustard is my preference)
2 t. fresh lemon juice (about 1/4 of a locally available lemon)
1 t. mild curry powder
1 t. (or to taste) sugar (not necessary if the mustard is sweetened, use 1/2 t. with AK's F&D Mustard)
salt and pepper, to taste
Based on a recipe I found on the net, credited to the May 2000 issue of Gourmet Magazine.
If you live in a civilised part of the world (like Scandinavia), where curried herring comes in jars in your supermarket, ignore the above, buy a jar and count your blessings.
Rinse the herring if you really think it's necessary, set aside to drain.
Whisk together everything but the herring.
Chop the herring into 1/4-inch slices, discarding anything you don't want to eat (like onions, if you're serving Kristen).
Thoroughly mix the herring and the sauce. It'll taste better if you let it stand in the fridge for an hour, but you can serve it right away if you're in a hurry. Goes great on cocktail rye, or on your finger.