Herring, Egg, and Apple Spread
Source of Recipe
Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky
* Exported from MasterCook *
Herring, Egg, and Apple Spread
Recipe By : Marlene Sorosky
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar herring fillets (1 lb)
2 green apples -- peeled, cored, and
-- coarsely chopped
1/2 onion -- peeled and chopped
1/2 cup green or red bell pepper -- chopped
2 hard-boiled eggs -- coarsely chopped
1/2 cup regular or low-fat mayonnaise
1/2 cup regular or light sour cream
cocktail rye
or
pumpernickel bread rounds -- for serving
GARNISH:
2 egg yolks -- finely minced
2 egg whites -- finely minced
1/2 cup parsley -- finely minced
To make spread, line a 4-cup mold or bowl with plastic wrap. Drain herring, reserving onion slices from jar. Place herring, onion slices, and apples in food processor with the metal blade. Pulse until chopped. Transfer to a medium-size bowl and stir in chopped onion, bell pepper, and hard-boiled eggs. Stir in mayonnaise and sour cream. Pour into mold. Cover and refrigerate for at least 3 hours. (Spread may be refrigerated overnight.)
Before serving, invert mold onto serving plate. Remove plastic wrap. Garnish spread with finely minced egg yolks, whites, and parsley, if desired. Serve with bread rounds.
Cuisine:
"Jewish"
Source:
"Fast & Festive Meals for the Jewish Holidays"
S(Master-Cook format by):
"Judi Mae Phelps ([email protected])"
Yield:
"4 cups"
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