Home

Herrings with Apple Roe Puree

Fresh Baltic herrings are unobtainable in the United States, as indeed they were in landlocked prewar Poland, Hungary, and Czechoslovakia. Herrings were salted and sent in barrels from the Danzig (Gdansk) and other Baltic ports. North Sea herrings also arrived from the Netherlands. Herrings were a cheap source of protein, and became a staple of the Jewish diet.
Salted, pickled, and cured herrings are available in bulk at Jewish delis and can also be found in jars at the supermarket. They make a delicious appetizer, served with Jewish rye or black bread. Here is a classic Polish recipe for salt herrings.

Pareve, Kosher for Passover

ingredients

serves 4
4 salt herrings, with soft roe, soaked in water for 3 hours
2 large green apples, peeled and cored
2 onions, quartered
4 tablespoons ground almonds
2 tablespoons oil
2 pickles, sliced

method

1. Drain the herrings and rinse them again in fresh water. Remove the roe from the fish and reserve.

2. Cut the herrings into 1/2 inch slices. Put the apples, onions, and almonds into a blender or food processor and grind until the mixture is smooth. Add the roe and the oil and grind again.

3. Have ready 4 small dishes. Spread the pureed roe mixture evenly on each dish and arrange the sliced herrings on top.

4. Serve with pickles and black bread.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved