Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Chopped smoked herring fillet; or a; milt, and fillet |
\N \N | ; combination of roe |
3 \N | Scallions; (white part plus 1 |
\N \N | (3 to 4) |
\N \N | ; inch of green) |
3 teaspoons | Red wine or sherry vinegar |
1 medium | Potatoes; boiled and peeled |
\N \N | (1 to 2) |
3 tablespoons | Lemon juice |
¾ cup | Olive oil |
\N \N | Fresh dill; for garnish |
In a food processor, pure'e the herring fillets with the scallions and vinegar. In a mixing bowl, mash 1 potato and add the roe pure'e and half of the lemon juice. While stirring with a wooden spoon, add the oil a little at a time. Taste and add more lemon juice if you want. Cover and refrigerate for at least 2 to 3 hours, preferably overnight. Serve garnished with dill sprigs. Note: You can substitute ½ cup boned salted sardines or anchovies for the herring to make sardelosalata (sardine spread). Makes 2 cups.
From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Incup, copyright 1993 by Aglaia Kremezi).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.