We do occasionally serve herring at the Haggis and the Herring, but we don't often get to use it as an ingredient in a dish.
Well, the opportunity finally arrived and I started doing my research. I wanted to make chopped herring, a herring dip or spread best served on rye or pumpernickel.
It's one of those standards that even has an article on Wikipedia, so there were lots of sources to draw from. The basic recipe calls for marinated herring, apple, some sort of bread, hard boiled eggs and sugar. It's just a matter of working out the method and what quantities work best for you.
- 1 300 ml jar herring and onions in wine sauce
- 1 apple, peeled, cored and cut into chunks
- 1 slice caraway rye bread
- 2 hard boiled eggs, quartered
- 1 tsp sugar
- Drain wine sauce from herring and set aside.
- Tear apart bread, lightly moisten with water and set aside.
- Rinse herring (and onions) in a colander.
- Pulse apple in food processor until coarsely chopped.
- Add bread, herring and onions and pulse in food processor until coarsely chopped.
- Add eggs and sugar and pulse again until finely chopped.