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Herring With Potatoes

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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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