Smoked herring spread

Yield: 1 servings

Measure Ingredient
½ cup Chopped smoked herring fillet; or a; milt, and fillet
\N \N ; combination of roe
3 \N Scallions; (white part plus 1
\N \N (3 to 4)
\N \N ; inch of green)
3 teaspoons Red wine or sherry vinegar
1 medium Potatoes; boiled and peeled
\N \N (1 to 2)
3 tablespoons Lemon juice
¾ cup Olive oil
\N \N Fresh dill; for garnish

In a food processor, pure'e the herring fillets with the scallions and vinegar. In a mixing bowl, mash 1 potato and add the roe pure'e and half of the lemon juice. While stirring with a wooden spoon, add the oil a little at a time. Taste and add more lemon juice if you want. Cover and refrigerate for at least 2 to 3 hours, preferably overnight. Serve garnished with dill sprigs. Note: You can substitute ½ cup boned salted sardines or anchovies for the herring to make sardelosalata (sardine spread). Makes 2 cups.

From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Incup, copyright 1993 by Aglaia Kremezi).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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