Saturday, May 18, 2013


About 4-5 slices or a small loaf of dark bread, like pumpernickel
About ¼ cup softened butter, enough to make the crumbs stick together
Crumble the dark bread, as evenly as possible, using a blender.
Mix with softened butter as binder.
Press it to form the crust evenly onto a pie plate or shallow baking sheet, preferably where you will serve it
When crust is made, place in the ref or freezer for the time being to harden.

3 non-flavored, non- colored gelatin sheets or pouches
3 cans herring filets
A tsp. or less of freshly squeezed lemon juice
Salt and white pepper to taste
Brine from herring
1 medium red onion
Enough all-purpose cream and sour cream to cover the crust
Keep cream into ratio to 3 all-purpose creams
1 sour cream not to make too sour

1. Separate the herring meat from the brine (no need to drain)
2. Mash the herring filets with a knife or even just fork.
3. Mince the onion.
4. Squeezed a bit of lemon juice to mix the mashed herring to neutralize the fishy taste.
5. Soak the gelatin sheets in very cold water then when it’s already soft heat to melt in a non- stick pan with a few tbsp. of the herring brine.
6. When completely dissolved removed from heat, then pour onto a bowl and let it cool.
7. Meanwhile, combine mashed herring and chopped onions
8. Mix well and season with salt and pepper.
9. If too thick, you may add a little more of the brine.
10. Take out the springform pan from the ref or freezer and pour the mixture over.
11. Smoothen the top then cover with plastic wrap or aluminum foil and return to refrigerator.

Chopped onions, red radish, halved.
Before serving, top the pie with chopped spring onion and to add color, if desired, halved red radish around the pie

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