Herring Savory Food

HERRING SAVORY

Steps:

• Soak whole salt herrings for 12 hours in several changes of cold water. Remove from water and bone and skin them, producing 4 fillets.
• Preheat oven to 400 degrees.
• Coat fillets thoroughly with bread crumbs. Butter small au gratin dish with 1 tablespoon butter, lay on fillets and dot with remaining butter.
• Pour cream over and bake 5 to 10 minutes.
• Sprinkle with chopped chives before serving.

PICKLED HERRING SPREAD

Steps:

• Drain herring of wine, do not rinse off any left over spices.
• Place cream cheese and drained herring in food processor.
• Process until smooth and spreadable.
• Finely chop scallions.
• Remove spread from processor and place in to a medium sized bowl.
• Fold in finely chopped scallions while tasting for salt and pepper.
• Keep cool until it is ready to be served.
• Garnish with sprig of parsley.

UKRAINIAN SAVORY HERRING SPREAD

Steps:

• Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
• Remove the skin and bones. Rinse the fillets and pat dry.
• Grind the fillets or chop them very finely.
• Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
• Combine the chopped herring with the sieved eggs and the remaining ingredients.
• Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.