Tsu a hering badarf men nit keyn zalts, un tsu grivn keyn shmalts
Bernstein, 1215, p.82
FORSHMAK
(CHOPPED HERRING)
     
  • 4 salt herring filets 
  • 1 finely chopped onion 
  • 2 tbs. salad oil 
 
Fillet the herring carefully. Soak salt herring filets overnight in cold water. Remove skin and bones. Change water in which the herring is soaking at least twice. Drain. Finely chop the herring. Chop the onion. Combine with the herring.  Add salad oil. Chop again. 
 
Background: Olives by Alexander Vaisman
 
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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