Herring or haddock and potato pie, hamburg style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Haddock or salt herring |
| Salt | ||
| 2 | tablespoons | Butter |
| 2 | Onions; chopped | |
| 2 | pounds | Potatoes; boiled and sliced |
| 2 | Egg yolks | |
| 1 | cup | Sour cream |
| Salt, pepper and mace | ||
| ½ | cup | Breadcrumbs |
| Butter | ||
Directions
Clean haddock and cut into fork size pieces. Sprinkle with salt and refrigerate ½ hr. Rinse and dry.
For salt herring: Skin and bone fish; cut into filets. Rinse and soak filets overnight in cold water with 2 or 3 changes of water. Drain, pat dry and cut into fork size pieces. Omit salt from the recipe.
Preheat oven to 350. In a skillet melt butter and when bubbling saute onion til browned. Butter a casserole dish. In alternate layers add potatoes, fish and onions with some onion butter. Continue building layers ending with potato. Beat egg yolks and fold them into the sour cream. Season with pepper, mace [and salt] and pour over the potatoes. Sprinkle with breadcrumbs and dot with additional butter.
Bake 30-40 min until top is brown.
Variations: Use smoked whitefish or smoked trout.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 12-06-95