Recipe - Herring With Potatoes

1 One half pound Red potatoes
1 One half tablespoon Shmaltz
1 cup Onions, chopped
One fourth cup Breadcrumbs
1 One half pound Pickled or salted herrings,
bones removed, rinsed and
minced
1 Tart apple, peeled, cored
and grated

Prep: 15 min, Cook: 1:05.

Preheat oven to 375°F. Cook potatoes in boiling salted water 2530 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 34 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 3545 minutes,
until top is lightly browned. This recipe serves 6.

Per serving: calories 462, fat 24.0g, 47% calories from fat, cholesterol
18mg, protein 18.8g, carbohydrates 42.1g, fiber 2.8g, sodium 1027mg.

Posted to JEWISHFOOD digest V97 #066 by Mimi & JB Hiller
hiller@smartlink.net on Mar 01, 1997.