Herring appetizer

Yield: 1 Servings

Measure Ingredient
4 Salt herring fillets
3 Tomatoes; chopped
¾ cup Water
2 teaspoons Sugar
2 teaspoons Chopped dill
2 teaspoons Chopped parsley
2 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

Similar recipes