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Herring with Potatoes
1 1/2 lb Red potatoes
1 1/2 tb Shmaltz
1 c Onions, chopped
1/4 c Breadcrumbs
1 1/2 lb Pickled or salted herrings, bones removed, rinsed and diced
1 Tart apple, peeled, cored and grated
Preheat oven to 375 degrees F. Cook potatoes in boiling salted water 25-30 minutes
or until tender. Rinse under cold running water. Drain, peel and slice.
Heat 1 Tbs. shmaltz in a heavy nonstick skillet over medium high heat.
Sauté onions 3-4 minutes until soft but not browned. Brush an 8 inch gratin
dish or ovenproof casserole with some of the remaining shmaltz. Sprinkle
with half the breadcrumbs. Spread a layer of potatoes over the breadcrumbs.
Cover with a layer of herring, then onions, and then apple. Continue
layering in this order, ending with a layer of potatoes. Sprinkle with
remaining breadcrumbs and dot with remaining shmaltz. Bake 35-45 minutes,
until top is lightly browned. This recipe serves 6.