Yield: 1 Servings
|4||Salt herring fillets|
|2 teaspoons||Chopped dill|
|2 teaspoons||Chopped parsley|
|½ cup||Chopped ripe olives|
|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