Recipe - Herring Appetizer

4 Salt herring fillets
3 Tomatoes; chopped
Three fourths cup Water
2 teaspoon Sugar
2 teaspoon Chopped dill
2 teaspoon Chopped parsley
2 Scallions; cut or sliced up
One half cup Chopped ripe olives
2 tablespoon Vinegar
4 tablespoon Olive oil

Georganne Burke requested herring recipes. Here are some from the Molly
Goldburg Jewish cookbook:

Soak the herring in water to cover overnight. Drain. Rinse again and cut
into One half inch slices. Combine the tomatoes, water, and sugar in a saucepan.
Cook over low heat for 15 min. Mix well. Add the dill, parsley, scallions,
olives, vinegar, and oil. Cook for 5 minutes. Pour over the herring. Chill.
Serve very cold on lettuce leaves. Posted to JEWISHFOOD digest V97 #233 by
Minelle Paloff cen17268@centuryinter.net on Aug 31, 1997