Recipe - Herring Kugel

5 lg Sized potatoes (up to 6)
2 lg Yellow onions
2 Whole matjes herring filets
(may need to be soaked in
water to remove unpleasant
saltiness depending on how
you buy, 1 hour)
2 tablespoon Butter or margarine
1 cup Coffee cream

Prep time, 1015 minutes, Cooking time: 50 minutes or so

Preheat oven to 350.

Peel potatoes, cut into julienne (I use the French fry disc on my processor
for this) Place potatoes cold water to cover (this removes the starch so
that the potatoes don't turn into glue when you cook them!)

Peel onion and slice thinly, cut herring in bite size pieces

Alternate potatoes, onion rings and herring, the top layer should be
potatoes. Pour over cream, top with fine bread crumbs, and top with butter
(I use a cheese cutter to get long thin slices).

Bake about 50 minutes or so. If you like it pretty salty, you may add some
of the herring juices. Taste first!

Posted to JEWISHFOOD digest V97 #066 by empire@acsworld.net (Birgitta
Wade) on Mar 01, 1997.