| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped smoked herring fillet; or a; milt, and fillet |
|
|
; combination of roe |
| 3 |
|
Scallions; (white part plus 1 |
|
|
(3 to 4) |
|
|
; inch of green) |
| 3 |
ts |
Red wine or sherry vinegar |
| 1 |
md |
Potatoes; boiled and peeled |
|
|
(1 to 2) |
| 3 |
tb |
Lemon juice |
| 3/4 |
c |
Olive oil |
|
|
Fresh dill; for garnish |
INSTRUCTIONS
In a food processor, pure'e the herring fillets with the scallions and
vinegar. In a mixing bowl, mash 1 potato and add the roe pure'e and half of
the lemon juice. While stirring with a wooden spoon, add the oil a little
at a time. Taste and add more lemon juice if you want. Cover and
refrigerate for at least 2 to 3 hours, preferably overnight. Serve
garnished with dill sprigs. Note: You can substitute 1/2 cup boned salted
sardines or anchovies for the herring to make sardelosalata (sardine
spread). Makes 2 cups.
From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Incup,
copyright 1993 by Aglaia Kremezi).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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