HERRING EGGS WITH HERRING SALAD
Herring is a traditional fish served on Christmas Eve in Poland. Since we also love deviled eggs, we have crafted our own recipe for herring eggs and herring salad that is just perfect for Christmas Eve.
INGREDIENTS:
- 2 herring fillets (salted a’la matjas in oil)
- 8 eggs
- 1/2 small red onion
- 2 large or 4 small scallions/green onions
- 1 large or 2 small pickles (we used our own homemade ones, but store-bought will do just fine)
- 1 small can of sweat peas (or half of 15 oz can)
- 1 3 oz jar of nonpareil capers in vinegar
- 5 TBS mayonaise
- 1 TSP red paprika for garnish (optional)
DIRECTIONS:
Hard boil 8 eggs (put eggs in cold water in a small pot; bring water to a boil; boil for 9 minutes; remove from heat; gently drain; add cold water; drain; set aside until cool)
Take 2 herring fillets out of their packaging. Put in a small bowl. Gently wash/rinse in cold water to remove most of the oil, repeat a few times. Drain. Pat dry with a paper towel. Chop into small pieces. Put in a mixing bowl.
Wash and chop half red onion. Add into the mixing bowl.
Wash and chop 2 large or 4 small scallions/green onions. Add into the mixing bowl.
Once the eggs have cooled completely, peel and carefully half them. Finely chop 2 of them, and add into the mixing bowl. Remove yolks from the remaining 6 halved eggs, and add the yolks into the mixing bowl. Mix well with a fork. Place the 12 halved egg whites on a decorate plate.
Chop 1 large or 2 small pickles. Add into the mixing bowl.
Add 3/4 small can of canned peas into the mixing bowl.
Add 5 TBS of mayo into the mixing bowl.
Mix well.
Add half small jar of capers into the mixing bowl. Mix again.
Using a small spoon, fill each egg half with the mixture (herring salad).
Put the reaming mixture (herring salad) in a decorative center bowl.
Top each egg and salad with remaining canned peas.
Add a few capers on top of each egg and the herring salad.
Carefully sprinkle the eggs and the salad with paprika.
Refrigerate until serving.