Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salt herrings; with soft roe, soaked in water for 3 hours |
| 2 larges | Green apples; pelled and cored |
| 2 \N | Onions; quartered |
| 4 tablespoons | Ground almonds |
| 2 tablespoons | Oil |
| 2 \N | Pickles;sliced |
Source:Jewish Cooking
Salted, pickled, and cured herring are availble in bulk at Jewish delisand can also be found in jar at supermarket. They make a delicious appetizer, served with Jewish rye or black bread. Here is a classic Polish recipe for salt herrings
Drain the herring and rinse then again in fresh water. Remove the roe from the fish and reserve. Cut the herrings into ½ inch slices. Put the apples, onions,and almond into the blend and grind until smooth. Add the roe and the oil,and grind again. Have ready 4 small dishes. Spresd the pureed roe mixture evenly on esch dish and arrange the sliced herring on the top. Serve with pickes and black bread..
Posted to JEWISH-FOOD digest V97 #306 by NLImp@... (Iara Lewin) on