se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
nch dice.
Break smoked herring into bite-sized pieces, reserving
il in pot and sear herring on both sides for about
Clean fish. Remove heads. Soak fish in cold water for 10-
o step two. If the fish is fresh, clean and wash
Place the herring fillets in the marinade so the fish are completely
br>Wash and dry the herring and season them well with
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.
You may use suckers, Northern or crappies for this recipe.
Clean and cut herring; leave head on.
Rub with a mixture of dry ingredients.
Let herring cure in mixture for 7 days at 35\u00b0. Reapply mixture when needed so that the fish is always coated. After 7 days, rinse with fresh water and hang until dry.
Smoke at 70\u00b0 to 80\u00b0 in a home smoker for 7 days.
Clean herring.
Cut off tail and head and rinse well in cold running water.
Put fish into a mixture of milk and water, enough to cover.
Allow to stand 12 hours.
Remove and drain.
Make shallow cut in skin along backbone and peel off skin, putting towards tail end.
Fillet herring and cut fillets into 1-inch pieces.
ith paper towels.
Cut fish in 1-inch pieces removing
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.
old water.
Put the herring in the salt water, cover
COOK FISH---Bake 15 minutes at 180C (
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.
but not mushy. The original recipe says it can all be
Chop herring and vegetables very fine and add seasonings.
Toss together with dressing and serve with shredded lettuce.
Garnish with hard cooked eggs.