Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View this recipe by Mark Federman for an updated version of an old favorite.
Yield: 1 to 2 servings, depending on your appetite for herring!
2 small new potatoes boiled, unpeeled, and sliced in 8 rounds
Directions
Soak the herring overnight in cold water, changing the water twice. Then cut crosswise into 6 pieces. Preheat the oven to 400 degrees. Saute the onion in the olive oil in a frying pan until golden. Add the allspice.
Cut the parchment paper into a circle about 12 inches in diameter. In a long line, adjacent to the diameter fold, layer half the butter. Place half the potatoes on top, then half the onions, and then the herring fillet pieces. Then repeat with the remaining potato, onion, and butter.
Fold across the diameter of the paper and make a tight seal, crimping the paper all around the folded edge. Bake on a cookie sheet in the oven for 12 to 15 minutes. To be fancy, bring the fish, still wrapped in the parchment, to the table. Fragrant steam will rise when you cut it open. To be less fancy, place the cooled herring on a bed of lettuce with some marinated beets.
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