Title: Herring With Potatoes
Categories: Fish Scandinavia Jewish
Yield: 1 Servings

1 1/2	lb	Red potatoes
1 1/2	tb	Shmaltz
1	c	Onions, chopped
1/4	c	Breadcrumbs
1 1/2	lb	Pickled or salted herrings,
		Bones removed, rinsed and
		Diced
1		Tart apple, peeled, cored
		And grated

Preheat oven to 375B0F. 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. SautE9 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.

Mimi Hiller hiller@smartlink.net, mimi@cyber-kitchen.com From: Mimi & Jb Hiller Date: 01 Mar 97 Jewish-Food List Ä

previous

next