| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Potatoes, up to 3 |
| 1 |
|
Smaltz herring |
| 1/2 |
|
Onion |
| 1 |
|
Beets, drained |
|
|
Mayonnaise |
|
|
Hard boiled egg and canned |
|
|
peas for decoration. |
INSTRUCTIONS
Source: Family recipe Before you start, soak herring in water for
couple hours. Boil potatoes. Skin and debone herring. Peel potatoes
and cut them into bite size cubes. Spread potatoes on the bottom of
medium oblong plate without space between cubes, but do not overlap.
Spread thin layer of mayonnaise over potatoes. In food processor, chop
herring and spread it over mayonnaise leaving about 1/8" rim
uncovered. Do not wash food processor bowl yet. In the same bowl, chop
the onion and spread over herring. Go over the top of this
construction with mayonnaise again. Now change chopping knife to the
shredder and shred beets. Cover the whole thing with the shredded
beets, sides and top, shaping it into a flat loaf. Spread mayonnaise
over. Decorate with slices of hard boiled egg and make a pea rim
around the edge. Refrigerate for couple hours before serving. It does
not take that long to make as it seems. Posted to JEWISH-FOOD digest
V97 #337 by "Nina Geller" <lanigel@hotmail.com> on Dec 30, 1997
A Message from our Provider:
“Jesus: the ultimate”