Ukrainian Canapes with Herring Spread
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Ingredients
| 1 pint | herring fillet pieces in wine sauce (boneless and skinless) | | 1 | md. onion | | 1 | sm. apple | | 2 | hard-boiled eggs | | 2 tbsp. | sour cream | | 1 to 2 tbsp. | 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 |
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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.
Author's 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
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