GMA Recipe: Smoked Herring Spread

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Smoked Herring Spread
From Aglaia Kremezi
1993

Ingredients

1/2 c. chopped smoked herring fillet; or a combination of roe, milt, and fillet

3-4 scallions (white part plus 1 inch of green)

3 tsps. red wine or sherry vinegar

1-2 medium potatoes, boiled and peeled

3 tbsps. lemon juice

3/4 c. olive oil

fresh dill, for garnish

Directions

In a food processor, pure'e the herring fillets with the scallions and vinegar.

In a mixing bowl, mash 1 potato and add the roe pure'e and half of the lemon juice. While stirring with a wooden spoon, add the oil a little at a time. Taste and add more lemon juice if you want.

Cover and refrigerate for at least 2 to 3 hours, preferably overnight.

Serve garnished with dill sprigs.

Note: You can substitute 1/2 c. boned salted sardines or anchovies for the herring to make sardelosalata (sardine spread). Makes 2 cups.

From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc., copyright 1993 by Aglaia Kremezi).