Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
Remove the skin and bones. Rinse the fillets and pat dry.
Grind the fillets or chop them very finely.
Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
Combine the chopped herring with the sieved eggs and the remaining ingredients.
Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.
Combine herring, juice from jar, white vinegar and sugar.
Add onion, apple, green pepper, 1 slice bread and eggs.
If mixture is too loose, add second slice bread.
Serve as a canape on rye or pumpernickel party bread.
Can be made one day in advance.
Makes 2 pounds or 12 salad portions.
Put all ingredients through grinder, using entire jar of herring, including onion and juice.
Taste, if too sour, add sugar; if too sweet, add vinegar.
Drain herring and save liquid.
Put in Cuisinart with eggs, cored apple (cut into chunks) and bread (with crust removed) and combine with steel blade until it's as finely chopped as you like it.
Stir in some liquid from jar if the mixture is too thick. Chill and then serve.
chmaltz as directed in the recipe. Rinse the livers and pat
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.
Place herring, apple, diced onion and pickles
For the herring salad, place the herring, chopped onion, apple and pickle in
Soak herring in cold water for one hour.
Remove skin and bones; cut into very small pieces.
Toss beets, apples, herring, onion, and pickle with salt and French dressing.
Chill for two hours.
Serve on a platter and garnish with finely chopped egg whites.
Sieve egg yolks and sprinkle on top of salad.
he curry powder and the herring fillets, add the lemon juice
Stir the sour cream, mayonaisse, and black pepper together.
Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
Garnish with chopped egg and herring pieces. Chill and serve.
TO PREPARE USING SALT HERRING:.
soak the herring in cold water overnight
Combine all ingredients except herring and mix well.
Add the herring and refrigerate until it is time to serve.
Great with pumpernickel bread.
Serves 25 to 30 people as hors d'oeuvres. Keeps indefinitely in refrigerator.
Cut herring into small cubes.
Mix herring with onion, eggs, apple and lemon juice.
Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
Sprinkle with dill or parsley. Serve with rye bread.
Combine yogurt with spring onions, radishes, herbs, lemon juice and mustard. Season to taste. Serve herring on a platter with yogurt sauce and sliced cucumber. Garnish with lettuce and lemon slices.
Heat canola oil in a large saucepan on medium. Cook onion for 5 mins, stirring, until soft. Stir in curry powder and cook for 30 seconds, until fragrant.
Stir in rice and cook for 1 min, until rice is well coated with flavor. Stir in stock, cauliflower and green beans. Increase heat to high and bring to a boil. Reduce heat to medium and cook, covered, for 5 mins.
Add smoked herring and cook, covered, for 5 mins, until rice is tender and stock is absorbed. Stir in flaxseed oil and cilantro and serve with lemon wedges.
Cut herring into small pieces.
Slice eggs.
Layer herring and eggs in bowl.
Put chopped onion on top.
Mix mayonnaise with cream and curry powder.
Add lemon juice, salt and pepper to taste.
Pour dressing over herring and decorate with sliced hard-boiled eggs and chopped parsley.
This can be artfully arranged in a clear glass bowl to show the layers.
but not mushy. The original recipe says it can all be
eat Filling - The original recipe simply used chopped cooked meat. Our family
Cut herring into pieces; place in large mixing bowl.
Add remaining contents of herring, potatoes, apples and sweet pickles; blend.
Chill.
Add beets.
Place in serving bowl; garnish with egg, parsley and capers.
Yields 12 servings.