Gehakte Hirring
Source of Recipe
"The World of Jewish Cooking", by Gil Marks
(Eastern European Chopped Herring)
2 slices challah or white bread -- trimmed of crusts
or
2 cups matza -- crumbled
1/4 cup cider or white vinegar
1 jar pickled herring fillets -- drained
-- (16 ounces)
2 hard-boiled eggs -- coarsely chopped
-- (up to 3)
1 small yellow onion -- chopped
-- (about 1/4 cup)
1 tablespoon sugar
or
1 tablespoon sweet red wine
chopped scallions -- for garnish
fresh parsley -- for garnish
or hard-boiled eggs -- for garnish
Soak the bread or matza in the vinegar until moist, about 5 minutes. Squeeze out the liquid.
Discard any onions from the herring jar. Rinse the herring well under cold running water and pat dry.
In a chopping bowl or a food grinder, chop the herring and bread or matza with the eggs and onion. Or process in a food processor until almost pureed. Check the seasonings, adding sugar or wine to taste. Refrigerate for at least 4 hours to allow the flavors to meld.
Mound the herring mixture on a serving plate and garnish with chopped scallions, parsley, or eggs. Serve with rye bread, black bread, crackers, matza, or kichlach (egg cookies).
Variations:
Herring and Apple Spread: Add 1/2 cup unsweetened applesauce or 1 to 2 peeled, cored, and minced tart apples.
Lithuanian Herring Salad: Add 1 cup sour cream, 1 teaspoon prepared horseradish, and, if desired, 3 tablespoons chopped dill pickle.
Makes about 2 1/4 cups; 4 to 5 servings
Categories: Appetizers, Jewish
Typed for you by Judi Mae Phelps
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