Ukrainian Canapes with Herring Spread

by olga

Servings:

INGREDIENTS

1 pint herring fillet pieces in wine sauce (boneless and skinless)
1 medium onion
1 small apple
2 hard-boiled eggs
2 tablespoons sour cream
1-2 tablespoons dry bread crumbs
ground black pepper to taste
Thin sliced dark rye bread or rounds of whole wheat bread
apples for garnish
hard-boiled eggs for garnish

INSTRUCTIONS

Drain herring well and chop fine. Peel and chop onion and apple and place with the herring in mixing bowl. Peel eggs, finely chop whites, and add. Mash yolks and mix with the sour cream, adding enough bread crumbs to bind the spread. Pepper and taste. (Salt is usually not necessary.) The consistency should be spreadable, but not pasty. Pack in small crock, cover, and cool several hours before serving.

Serve on small slices of rye bread garnished with apple and egg slices. Or place on a bed of greens surrounded by whole wheat bread rusks.

CHEF COMMENTS

In September and October, the Baltic herring are at their best. Not so long ago, herring had to be soaked, skinned, and boned before serving. Now marinated herring may be purchased in jars.

Festive Ukrainian Cooking

Tagged: canapes, ukrainian add tags

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