May 2, 2014
Author: Peter Levitt
In 2014 both mackerel and herring fisheries have collapsed. Otherwise, local mackerel is available most weeks of the year and can be substituted for herring. Herring schools run fresh locally January – March. See internet for DIY herring pickling. If time challenged use pickled herring or a 12 oz tin of plain mackerel.
12oz wine pickled herring or 12 oz can of mackerel
4 apples, crunchy
1 sweet onion
3 soft boiled eggs
1 T salt
4-6 tsp sugar
3⁄4 cup champagne vinegar
1 cup challah crumbs (matzah meal if Passover)
Grate apple and onion into a bowl. In food processor: pulse herring and eggs and add this to grated apple. Add challah, salt, sugar and vinegar.
Serve on kichel cookies or on lettuce.