| 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
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”