CHOPPED HERRING SALAD Try this salad served on thinly sliced rye or pumpernickel bread. The recipe is from "Grandma Rose's Book of Sinfully Delicious Snacks, Nibbles, Noshes and Other Delights" by Rose Naftalin (Random House, 1978).
St. Paul Pioneer Press 1 slice rye bread 1/4 cup vinegar 1 jar (9 ounces) herring filets in wine sauce, drained 1 small onion 1 unpeeled apple, cored 6 eggs, hard-cooked, divided use Salt and pepper Garnishes, optional: Sliced onion Sliced green pepper Parsley To make salad: Soak rye bread in vinegar. In food processor or blender, chop herring, onion, apple, rye bread and 4 eggs. Season to taste. To serve: Serve in large bowl. Garnish with onion and green pepper rings, slices of remaining eggs and parsley. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
