Yield: 1 Servings
|1½ pounds||Red potatoes|
|1 cup||Onions, chopped|
|1½ pounds||Pickled or salted herrings, bones removed, rinsed and diced|
|1||Tart apple, peeled, cored and grated|
Prep: 15 min, Cook: 1:05.
Preheat oven to 375°F. Cook potatoes in boiling salted water 25-30 minutes or until tender. Rinse under cold running water. Drain, peel and slice.
Heat 1 Tbs. shmaltz in a heavy nonstick skillet over medium high heat.
Sauté onions 3-4 minutes until soft but not browned. Brush an 8 inch gratin dish or ovenproof casserole with some of the remaining shmaltz. Sprinkle with half the breadcrumbs. Spread a layer of potatoes over the breadcrumbs.
Cover with a layer of herring, then onions, and then apple. Continue layering in this order, ending with a layer of potatoes. Sprinkle with remaining breadcrumbs and dot with remaining shmaltz. Bake 35-45 minutes, until top is lightly browned. This recipe serves 6.
Per serving: calories 462, fat 24.0g, 47% calories from fat, cholesterol 18mg, protein 18.8g, carbohydrates 42.1g, fiber 2.8g, sodium 1027mg.
Posted to JEWISH-FOOD digest V97 #066 by Mimi & JB Hiller <hiller@...> on Mar 01, 1997.