| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Salt herring fillets |
| 3 |
|
Tomatoes; chopped |
| 3/4 |
c |
Water |
| 2 |
ts |
Sugar |
| 2 |
ts |
Chopped dill |
| 2 |
ts |
Chopped parsley |
| 2 |
|
Scallions;sliced |
| 1/2 |
c |
Chopped ripe olives |
| 2 |
tb |
Vinegar |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
Georganne Burke requested herring recipes. Here are some from the Molly
Goldburg Jewish cookbook:
Soak the herring in water to cover overnight. Drain. Rinse again and cut
into 1/2 inch slices. Combine the tomatoes, water, and sugar in a saucepan.
Cook over low heat for 15 min. Mix well. Add the dill, parsley, scallions,
olives, vinegar, and oil. Cook for 5 minutes. Pour over the herring. Chill.
Serve very cold on lettuce leaves. Posted to JEWISH-FOOD digest V97 #233 by
Minelle Paloff <cen17268@centuryinter.net> on Aug 31, 1997
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