My grandmother taught my wife how to make this old fashioned eastern European classic. Serve it as a salad on a bed of greens or in a sandwich on a Kaiser roll or as a topping for canapes.
The Nutritional Facts Box provides the details for the entire recipe and not for a single serving. The values listed therein should be divided by 8 to obtain single serving data.
- 1 pint pickled herring in wine sauce
- 2 hard boiled eggs, cooled and peeled
- 1 slice rye bread
- 1 medium tart apple
- sugar or Splenda
- Pour the herring and pickled onion through a sieve, reserving the pickling liquid. Discard any pickling spices. Wet the bread in the pickling liquid and then squeeze any excess liquid out of the bread. Tear the bread into pieces and place them in a food processor.
- Peel and chop the apple into large dice and add the diced apple to the food processor.
- Chop the eggs into chunks and add them to the food processor.
- Add the herring and onion to the food processor. Pulse until the herring mixture is coarsely chopped. Add sugar, to taste, and just enough pickling liquid and pulse until fairly smooth, but not pureed.
|Amount Per Serving||%DV|
|Serving Size 83g|
|Recipe makes 8 servings|
|Calories from Fat 50||43%|
|Total Fat 5.51g||7%|
|Saturated Fat 1.24g||5%|
|Trans Fat 0.0g|
|Total Carbs 5.05g||1%|
|Dietary Fiber 0.7g||2%|