Gehacte herrings

Gehacte herrings

By
From
Cooking from the Heart
Serves
10-12
Photographer
Mark Roper

Gehacte herring needs to be piled a mouthful at a time onto kichl, so the sweet, crisp pastry collapses in your mouth, delivering the salt–sweet–sour morsel. However, my husband has been known to resort to Marie biscuits when his wife fails to provide the requisite kichl.

Ingredients

Quantity Ingredient
5-7 marie biscuits
4 hard-boiled eggs
1 granny smith apple
1 onion
200-300g pickled or schmaltz herrings, well drained
2-3 tablespoons white vinegar
1 tablespoon sugar, or to taste
parsley, chopped, to garnish

Method

  1. Crush the biscuits in a food processor or in a plastic bag. Set aside.
  2. Finely chop two of the eggs and set aside; reserve the remaining whole eggs as a garnish. Grate the apple and onion into a bowl.
  3. Check the saltiness if you are using schmaltz herrings, and if necessary soak them in cold water for an hour and discard the liquid.
  4. Cut the herrings into chunks and process lightly—you want them chopped, not puréed. Combine all the ingredients, except the remaining whole eggs, in a large bowl using a fork. Check the flavour to make sure there’s a balance between the sharpness of the vinegar, the saltiness of the herring, the sweetness of the biscuits and sugar, and the onion and apple savouriness. Add more of whatever is not quite in balance.
  5. To serve, spread the herring mixture on a flat plate. Finely grate the yolk and white of the remaining eggs; traditionally the yolk and white are kept separate. Arrange the grated egg in a pretty pattern over the herring, then sprinkle chopped parsley around the edges. Serve with kichel.
Tags:
Jewish
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