Jonathan Croll of Naperville, Ill., described himself as "desperate" for a recipe for chopped herring that he remembered from childhood. "My relatives came over from Russia or Poland and herring plays a big part in my culinary memories," he said. He convinced us that this was an "emergency," so we found this recipe in Please to the Table: The Russian Cookbook, by Anya von Bremzen and John Welchman.
Donna Pierce writes for the Chicago Tribune, which provided the recipe analysis.
Makes 8 servings
2 salt herring fillets
1 cup milk
2 tablespoons each: water, red-wine vinegar
1 1/2 slices white bread, crusts removed
1 each, quartered: small peeled, cored green apple, hard-cooked egg, small onion
1 tablespoon each: sour cream, lemon juice
1/4 teaspoon sugar or to taste
Cover the herring with milk in a small container or food storage bag; cover. Chill 6 to 8 hours.
Pour the water and vinegar over the bread; let stand 10 minutes. Squeeze the bread to remove excess water. Rinse the herring; pat dry. Cut into 1-inch pieces. Place the herring, bread, apple, egg and onion in a food processor. Process until just smooth but not pureed.
Transfer the mixture to a bowl; stir in the sour cream, lemon juice and sugar. Cover; refrigerate 2 hours.
Adapted from "Please to the Table: The Russian Cookbook," by Anya von Bremzen and John Welchman
Per serving: 239 calories, 12 grams fat, 3 grams saturated fat, 108 milligrams cholesterol, 12 grams carbohydrate, 21 grams protein, 171 milligrams sodium, 1 gram fiber