Gehakte herring (herring salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SERVES 4-6 | ||
| 2 | larges | Herrings; soaked over night, skinned & filleted |
| 2 | eaches | Eggs; hard-boiled |
| 1 | each | Tart Apple; peeled and grated |
| 1 | small | Onion; very finely chopped |
| 2 | eaches | Tb Lemon Juice <OR> 3 tb Vinegar |
| 2 | eaches | Tb Salad Oil |
| 2 | eaches | Tb Sugar, or to taste (optional) |
| 3 | eaches | Tb Dry Bread, Honey Cake or cracker crumbs |
| x | Pepper | |
Directions
Chop, mince or process the herring filets and eggs to a smooth pulp.
Grate into the apple and onion. Add lemon juice or vinegar and oil.
Taste and add sugar if liked. Stir in dry crumbs and add pepper.
Cover and allow to rest in the refrigerator for at least 1 hour.
Serve chilled with kichlach (biscuits) From: In Search Of Plenty: A History Of Jewish Food By: Oded Schwartz Submitted By IN SEARCH OF PLENTY A HISTORY OF JEWISH FOOD (KYLE CATHIE On
04-06-95