Yield: 1 servings
|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.