Chunky Herring Spread Recipes

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.

HERRING APPLE SPREAD

Steps:

• Drain Herring and dice into bite-size pieces. Minced Onion, chopped Celery, Water Chestnuts, and Apples into bite-size pieces. Whip Sour Cream until it stands in soft peaks. Blend Sour Cream with Herring and ingredients. Blend well. Chill before serving. Serve on Lettuce Leaves and/or with crackers, bread.
• Makes 6 to 8 servings. COOING TIP: I like to use 1 each of Granny Smith Apple and Roma Apple. This adds color and flavor to the appetizer. Sometimes, I substitute Green Onions for the White Onion.

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.

MOCK CHOPPED HERRING (SARDINE SPREAD)

Steps:

• Place the onion and apple in the processor; process until finely minced (about 6-8 seconds).
• Add in sardines and process another 5-6 seconds.
• Moisten the bread with cold water and squeeze out the excess moisture with hands.
• Add in chunks of the bread along with remaining ingredients; process about 8-10 seconds longer or until just blender.
• Season with salt to taste.
• Chill for 4 hours before serving.