Herring Apple Spread Recipes

Steps:

• Drain Herring and dice into bite-size pieces. Minced Onion, chopped Celery, Water Chestnuts, and Apples into bite-size pieces. Whip Sour Cream until it stands in soft peaks. Blend Sour Cream with Herring and ingredients. Blend well. Chill before serving. Serve on Lettuce Leaves and/or with crackers, bread.
• Makes 6 to 8 servings. COOING TIP: I like to use 1 each of Granny Smith Apple and Roma Apple. This adds color and flavor to the appetizer. Sometimes, I substitute Green Onions for the White Onion.

Steps:

• In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
• When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
• The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
• Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.

Steps:

• Drain the wine sauce from the jar of herring into a small bowl crush the matzo into it to absorb the liquid chop the herring the onions from the jar the finely diced fresh onion and the apple until very fine add the soaked matzo and hard-cooked eggs continue to chop until throughly blended season with the sugar yield a little more than 1 pound

Steps:

• Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
• Remove the skin and bones. Rinse the fillets and pat dry.
• Grind the fillets or chop them very finely.
• Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
• Combine the chopped herring with the sieved eggs and the remaining ingredients.
• Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with matzo.

Steps:

• For cucumbers:
• Mix vinegar, water, sugar, pickling spice and salt in heavy medium saucepan; bring to boil, stirring until sugar and salt dissolve. Cool to room temperature. Place cucumbers in large glass bowl. Pour marinade over cucumbers. Cover; refrigerate overnight.
• For salad:
• Mix apples, red onion, sour cream and chopped dill in large bowl. Season to taste with salt and pepper.
• Using slotted spoon, remove cucumbers from marinade. Arrange half of cucumbers in bottom of 8 x 8 x 2-inch glass dish. Arrange half of radishes atop cucumbers. Spoon half of apple mixture over radishes. Arrange herring evenly atop apple mixture. Spoon remaining apple mixture over herring. Cover with remaining cucumbers, then radishes. Cover and chill salad 3 hours.
• Arrange lettuce leaves on platter. Spoon salad onto leaves. Garnish with dill sprigs, if desired, and serve.

Steps:

• Drain herring of wine, do not rinse off any left over spices.
• Place cream cheese and drained herring in food processor.
• Process until smooth and spreadable.
• Finely chop scallions.
• Remove spread from processor and place in to a medium sized bowl.
• Fold in finely chopped scallions while tasting for salt and pepper.
• Keep cool until it is ready to be served.
• Garnish with sprig of parsley.