| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Salt herrings, with soft |
|
|
roe soaked in water for |
|
|
hours |
| 2 |
|
Green apples, pelled and |
|
|
cored |
| 2 |
|
Onions, quartered |
| 4 |
T |
Ground almonds |
| 2 |
T |
Oil |
| 2 |
|
Pickles, sliced |
INSTRUCTIONS
3
Source:Jewish Cooking Salted, pickled, and cured herring are availble
in bulk at Jewish delisand can also be found in jar at supermarket.
They make a delicious appetizer, served with Jewish rye or black
bread. Here is a classic Polish recipe for salt herrings Drain the
herring and rinse then again in fresh water. Remove the roe from the
fish and reserve. Cut the herrings into 1/2 inch slices. Put the
apples, onions,and almond into the blend and grind until smooth. Add
the roe and the oil,and grind again. Have ready 4 small dishes. Spresd
the pureed roe mixture evenly on esch dish and arrange the sliced
herring on the top. Serve with pickes and black bread.. Posted to
JEWISH-FOOD digest V97 #306 by NLImp@aol.com (Iara Lewin) on
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