| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Red potatoes |
| 1 1/2 | tb | 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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