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1 6-oz. jar marinated herring fillets
Empty contents of herring jar into colander. Discard any pickling spices. Rinse herring and onions very well under cold running water.
Steel Blade: Process apple until minced, about 10 seconds. Scrape down sides of bowl. Moisten bread with a little water and squeeze out excess. Add bread, herring and onions to processor bowl. Process until coarsely chopped, about 8 seconds. Add eggs and sugar and process 6 to 8 seconds longer, until finely chopped. Refrigerate.
Keeps about 10 days to 2 weeks. Do not freeze.
My Mother's Version: Instead of a jar of marinated herring, substitute 1 salt herring, filleted, skinned and soaked overnight in 2 changes of water. Chop on the food processor with 1 small onion and 1 apple, peeled and cored. Add 1 thick slice challah or rye, 1 tbsp. vinegar, 1 tsp. oil, and 1 tsp. sugar. Process with on/off turns, until combined.
Poster's Notes:
Here is my shortcut recipe, but it's pretty close. My hands get swollen when I try to fillet herring, so I use this version. (My mother sighs and offers to fillet herrings for me to take by plane to Toronto!)
One of my best food memories is my late Baba Masha hacking the herring with the other ingredients in her big wooden bowl after grinding all the ingredients in her 'milchel' (grinder). Her chopped herring was the best!!! I'll settle for this version, since she isn't here to make it for me and it's hard to travel to Winnipeg just because I have a craving for my mother's food!
Posted by Norene Gilletz
Nutritional Info Per Serving: About 17 calories per tbsp.
1 apple, cored and cut in chunks (peel if desired)
1 slice challah or rye bread
2 hard-cooked eggs, halved (or 3 hard-cooked whites)
1 tsp. sugar (you can substitute Splenda)
My mother makes her chopped herring with a whole salted herring that she splits down the middle. She fillets it, peels it, then soaks the fillets overnight in cold water. Change the water at least once.