Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salt herring fillets |
| 3 \N | Tomatoes; chopped |
| ¾ cup | Water |
| 2 teaspoons | Sugar |
| 2 teaspoons | Chopped dill |
| 2 teaspoons | Chopped parsley |
| 2 \N | Scallions;sliced |
| ½ cup | Chopped ripe olives |
| 2 tablespoons | Vinegar |
| 4 tablespoons | Olive oil |
Georganne Burke requested herring recipes. Here are some from the Molly Goldburg Jewish cookbook:
Soak the herring in water to cover overnight. Drain. Rinse again and cut into ½ inch slices. Combine the tomatoes, water, and sugar in a saucepan.
Cook over low heat for 15 min. Mix well. Add the dill, parsley, scallions, olives, vinegar, and oil. Cook for 5 minutes. Pour over the herring. Chill.
Serve very cold on lettuce leaves. Posted to JEWISH-FOOD digest V97 #233 by Minelle Paloff <cen17268@...> on Aug 31, 1997