Food

GO FISH

from page 120

the cooked fish. Add potatoes, mush-
rooms, peas and carrots, egg; dill, salt
and pepper. Mix well.
Line a 10-inch pie dish with the
pastry sheet, letting excess hang over
the edge. Spoon the fish mixture in,
spreading over the bottom of dish.
Fold excess pastry over to partly cover
the fish filling. Cover filling loosely
with aluminum foil. Bake in preheated
oven for 25 minutes or until pastry is
puffed and golden. Serve hot with a
green salad. Serves 4-6.
Note: To make this pareve, mashed
potatoes should not contain any milk
or dairy products.

•

JUGGED KIPPERS AND EGGS
(DAIRY)
4 kippers
Boiling water
4 pats butter
eggs
2 teaspoons vinegar
Cut off the kipper heads and discard.
Place kippers in a deep, heatproof
bowl. Pour enough boiling water over
to cover. Cover with a plate or foil. Set
aside for 5 minutes. Pour off the
water. Pat dry with paper towels.
Place on a warm platter, skin side
down. Place a pat of butter on each.
Top with a poached egg. Serves 4.
Note: To make pareve, substitute
margarine for butter.
To poach eggs: Half fill a medium
skillet with boiling water. Slip eggs in
and immediately reduce heat so that
the water is simmering. Cook until
the whites are firm, 3-4 minutes. Lift
out with a slotted spoon.

andeotiNd

'TN

Get Results...
Advertise in our
Entertainment
Section!

DETROIT JEWISH NEWS

3/13

1998

122

Call The Sales Department

(248) 354-7123 Ed. 209

MOM'S HERRING SALAD
(DAIRY)
2 tablespoons lite sour cream
1 tablespoon salad mustard
1 (14-ounce) can sliced beets,
drained
1 large baked potato, peeled
1 (8-ounce) jar herring tidbits in
wine sauce, drained
1 hard-cooked egg, chopped
2 small sweet pickles, thinly sliced
In a medium bowl, mix the sour
cream and mustard. Cut the beets
and potato into 1/2-inch dice and
add. Add the
herring and
any onions,
hard-cooked
egg and pick-
les. Stir gen-
tly to mix.
Serve at
room temperature with crusty rye
bread. Serves 4-6. ❑

•

•