RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Herring, Chopped - dairy
Serves 6 as a fish course; 12 as an hors d'oevre
4 salt herring filets soaked 12 hours in cold water
1-1/2 Tbsp finely chopped onion
1/2 cup finely chopped tart apple
2 hard-boiled eggs, finely chopped
2 slice white bread, trimmed
3 Tbsp cider vinegar
2 Tbsp salad oil
1 tsp sugar
Change water in which the herring is soaking at least twice. Drain. Chop
the herring as finely as possible. Combine with the onion, apple and eggs.
Beat the vinegar with sugar and oil. Pour over the trimmed white bread,
allowing it to soak for a few minutes.
Add soaked bread to the herring mixture and chop until it is smooth.
Correct seasoning (should be fairly tart) and chill.
From "Memoirs and Menus -- The Confessions Of A Culinary Snob,"
by Georges Spunt
