br>Open the jars of herring and drain them in a
hop the garlic. Roll the herring in the breadcrumbs.
Heat
teel or plastic bowl, soak herring in cold water to cover
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.
Cut the pickled herring fillets into 1 \" pieces. Set
Soak fillets in cold water for 6 hours, changing water often. Rub fillets under cold water until not slick.
Combine above ingredients; heat until sugar dissolves.
Cool.
Layer slices of herring, sliced red onion, bay leaves and whole allspice.
Add brine; let stand for 3 days.
Melt butter; pour into blender.
Add tuna and herring, 1/4 at a time.
Blend until smooth.
Mix in onion and garlic powder.
Pack into a 2-cup mold.
Refrigerate 2 hours or more.
Unmold.
Spread black caviar on sides or place on ring of sour cream surrounding mold.
Top with red caviar.
Serve with crackers.
Serves 20 to 30 people.
Drain herring on paper towels and discard onion in jar.
In a bowl, mash the cranberry sauce lightly and add the yogurt and sliced onion.
Now add the herring to the cranberry mixture and chill before serving.
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.
arinade ingredients together. Place the herring fillets in the marinade so
Mix sour cream, apples, onion, pickle and sugar in a medium size non-aluminum bowl.
Gently stir in herring.
Cover and refrigerate at least 24 hours or up to 5 days.
Serves 12; only 60 cents per serving.
Contains 162 calories and 11 grams fat.
Drain herring; place in a medium bowl.
In a small bowl, combine egg yolks, mustard, vinegar, salt, white pepper, and sugar.
Use a whisk to gradually beat in oil until mixture is thick and creamy.
Stir in dill.
Pour over herring.
Cover and refrigerate 3 to 4 hours.
Note: Preparation time does not include refrigeration time.
Grind tomato in food processor or blender until smooth.
Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes.
Add ground tomato and herring and continue to cook for 10 minutes.
Add greens and simmer over medium-low heat 15 minutes more, covered.
lices into rings.
Arrange herring and onion rings in alternate
ish side by side. Put herring meat evenly on the bottom
old water.
Put the herring in the salt water, cover
TO PREPARE USING SALT HERRING:.
soak the herring in cold water overnight
Combine herring, potatoes, onion, apple, beets, and pickle in a large bowl.
Mix together vinegar, sugar, water and pepper in a cup; mix well.
Pour over salad and toss gently; cover.
Refrigerate for at least 4-5 hours for all flavors to blend, tossing once or twice.
To serve, mound salad on lettuce leaves and garnish with egg slices.
Drain and cut herring into small pieces.
Place in bowl.
Add green pepper, onions, olives and artichokes.
Add chili sauce. Cover and refrigerate 2 hours or overnight.
Serve plain or with crackers or cocktail bread.
This is very colorful in a clear glass bowl.
br>Wash and dry the herring and season them well with