|5 larges||Sized potatoes (up to 6)|
|2 larges||Yellow onions|
|2||Whole matjes herring filets (may need to be soaked in water to remove unpleasant saltiness depending on how you buy, 1 hour)|
|2 tablespoons||Butter or margarine|
|1 cup||Coffee cream|
Prep time, 10-15 minutes, Cooking time: 50 minutes or so Preheat oven to 350.
Peel potatoes, cut into julienne (I use the French fry disc on my processor for this) Place potatoes cold water to cover (this removes the starch so that the potatoes don't turn into glue when you cook them!) Peel onion and slice thinly, cut herring in bite size pieces Alternate potatoes, onion rings and herring, the top layer should be potatoes. Pour over cream, top with fine bread crumbs, and top with butter (I use a cheese cutter to get long thin slices).
Bake about 50 minutes or so. If you like it pretty salty, you may add some of the herring juices. Taste first! Posted to JEWISH-FOOD digest V97 #066 by empire@... (Birgitta Wade) on Mar 01, 1997.
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