RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Herring, Danish - pareve
This is in response to the request for a herring in tomato sauce.
The following is from "Table Manna," published by the ESRA Immigrant Fund
(English Speaking Residents Association), in Israel.
I used to pay way too much for this at a deli and would get annoyed for
there being more onions and apple in what I bought than herring.
This is a great appetizer or a breakfast/brunch dish (or for just taking a
spoonful out of the refrigerator). See my notes at the end.
Danish Herring
~~~~~~~~~~~~~~~~~~~~
9 Matjas herring fillets, cubed
1 cup apple, chopped
1 cup onions, chopped
1 cup sugar
1 cup vinegar
1/2 cup oil
1 tsp dry mustard
4 Tbsp tomato paste
1/2 tsp ground black pepper
Mix all the ingredients together and leave for a day.
Serve cold.
Serves 8.
Submitted by Yvonne Weiden, Ra'anana
NOTES: I've found this serves a lot more than 8. I served it at a brunch for
12 people, who ate a lot of it, and still had a pretty good quantity left
over. The recipe easily can be halved. But, there's no harm in making the
whole recipe, since it can keep infinitely in the refrigerator.
"Matjas" herring is just what we happen to have here. Any herring will do.
(When I have particularly large fillets, I use only six, without changing
other ingredients.)
I have had best results when I first soaked the herring to get out excess
salt.
Can you cut the oil? Probably.
Can you substitute sweetener for the sugar? I tried this once, but found
there was a dimension missing from the flavor. I think I'll try again, using
a combination of sweetener and apple juice concentrate.
Without the dry mustard (which I don't think is critical), this easily could
be made for Pesah.
