Name: Herring Spread with Horseradish
Yield: Serves Four
Cuisine: Russia
Ingredients: 1 red eating apple, cored and sliced; 2 fresh herrings, filleted; 50 g/2 oz/4 tbsp butter, softened; 5 ml/1 tsp creamed horseradish sauce; 4 slices rye bread; freshly ground black pepper; 1 small onion, cut into rings; 45 ml/3 tbsp sour cream; 15 ml/1 tbsp lemon juice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Vast quantities of herring are fished in the Baltic sea to the north of Poland. There is one thing you can be sure of at any Eastern European or Russian feast and that is that you’ll start with herring, herring, and more herring. Serve it spread on thinly sliced rye bread as a Sunday brunch.

Ingredients

2 fresh herrings, filleted
50 g/2 oz/4 tbsp

Europe
Russia
Pescatarian
Eastern Europe
Brunch

Method

Chop the herrings into pieces and put in a food processor with the butter, horseradish sauce and pepper. Process until smooth.
Spoon the pâté into a bowl. Cover with clear film and chill for 1 hour. Serve on rye bread, add onion rings

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of