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Title: Chopped Herring
Categories: Fish Jewish Appetizer
Yield: 1 Servings
| 2 | Fillets pickled herring | |
| 2 | sl | White bread or challah, crust remove |
| 3 | tb | White vinegar * |
| 1 | lg | Tart apple (Granny Smith preferred) |
| 2 | Eggs, hard-boiled & shelled | |
| 1 | sm | Onion, coarsely diced |
| 2 | tb | Corn oil |
| pn | -black pepper, fresh ground | |
| 1 | tb | Sugar, or to taste |
* or you may substitute the juice of 1 lemon.
Cut the herring fillets into 1/2-inch pieces. Remove any skin & bones you find. Tear or cut the bread into small pieces & soak in the vinegar or lemon juice. Peel & core the apple & cut into eighths. Place all the ingreds, except the sugar, in bowl of a food processor. Process a few seconds to a fairly smooth pulp. Taste to see if you think the sugar is needed to cut the sharpness. Arrange in a serving bowl & refrigerate until ready to serve. Serving w/bagel chips (see R-BAGEL CHIPS) or rye garlic toast. Makes 4 to 6 servings.
ADVICE FROM MAMA: If you don't have a store that sells herring fillets in your neighborhood, you can substitute a 1-pint jar of herring in wine sauce from your supermarket.
Another variation of this recipe is to use salt herring (also know as schmaltz herring) instead of pickled herring. You should soak the herring fillets in cold water to cover overnight (abt 10 to 12 hrs), changing the water twice. Rinse well under cold running water, dry on paper towels, & proceed w/recipe above.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan
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