| 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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