TO PREPARE USING SALT HERRING:.
soak the herring in cold water overnight
br>Wash and dry the herring and season them well with
Soak herring in cold water for at least 24 hours.
Change water every 8 hours or more often.
Save the milch from herring.
Skin, remove bones and cut each herring into 4 pieces.
Arrange onions in a bed on a deep platter.
Arrange herring on top of onions.
Boil vinegar and cool.
Rub milch through fine sieve.
Mix with vinegar and sugar and pour over the herring.
Serve with whole boiled potatoes.
Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
hop the garlic. Roll the herring in the breadcrumbs.
Heat
br>Open the jars of herring and drain them in a
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.
he curry powder and the herring fillets, add the lemon juice
Place herring, apple, diced onion and pickles
For the herring salad, place the herring, chopped onion, apple and pickle
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.
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.
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.
Place herring, sour cream, vinegar, sugar, black pepper and celery seed in a bowl and toss together. Cut the cucumber in half lengthwise and scoop out the seed, then cut in half lengthwise again to form long strips. Cut the strips into 1/4 inch thick slices and add to the herring along with the red onion. Toss well. Chill before serving.
Sprinkle onion with sugar, juice of a lemon and herring liquid.
Mix in the drained herring and sour cream.
Let stand overnight.
Drain herring; cut into bite size pieces, if necessary.
Blend sour cream with herring and other ingredients.
Toss to blend well. Chill before serving.
Serve as an appetizer with crackers or on lettuce leaves.
Serves 6 to 8.
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.
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.
Drain herring thoroughly.
Onions from herring may be used. Combine all ingredients with drained herring.
Mix thoroughly. Chill well before serving.
Serve as a dip with challah, Syrian bread or bread rounds.
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.