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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.

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