Grandma's Chopped Herring
Pareve
This excellent pareve dish has some things in common with Jennie Grossinger's truly inspired mock-liver recipe. (The Grossinger recipe uses sardines to outstanding and totally unidentifiable effect. It's the best mock-liver I've ever had.) In both cases using a food processor makes the recipe much easier with no sacrifice on the results.
Ingredients
- 1 8oz jar filet of herring in wine sauce
- 1 apple, peeled and cored
- 1 onion, small
- 2 hard boiled eggs
- 1 slice of challah
- 1/2 tsp cinnamon (optional)
- 1 tblsp sugar
- scant tblsp vinegar
Method
Drain the juice from herring into a bowl and soak the challah in it.
Grind the herring, apple, onion, egg, soaked challah.
Mix 1 tblsp sugar, cinnamon (optional), and one scant tblsp vinegar in to the chopped mix.
Chill.
Traditionally served on small pieces of dark rye.
