| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes |
| 1 1/2 |
T |
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 |
INSTRUCTIONS
Prep: 15 min, Cook: 1:05. Preheat oven to 375°F. 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. Sauté 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.
Posted to JEWISH-FOOD digest V97 #066 by Mimi & JB Hiller
<hiller@smartlink.net> on Mar 01, 1997.
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