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Baked Herring, Herring Forshmak or Forshmak Seledochnyi

Dairy
from The Aleph-Bet of Jewish Cooking, Russia
Yield: 4 Servings

4 herring fillets Water 4 teaspoons unsalted butter 2 onions, cut in cubes 4 pieces white bread

1 apple, peeled and cut into cubes 1 cup sour cream 2 teaspoons bread crumbs

1. Soak herring in a bowl of water for 10-12 hours, changing water after 4 hours and after 8 hours.
2. Preheat oven to 375°F.
3. Melt butter in a frying pan and fry onions lightly.
4. Chop herring and add fried onions, white bread, apple and sour cream. Mix well and pour into a greased baking dish. Sprinkle bread crumbs on top. Bake in a 375°F oven for 25 minutes. Serve hot.

Preparation and Cooking Time: 10 to 12½ hours

Note: Reprinted with permission from Shvut Ami, the International Center for Soviet Jews, Jerusalem, Israel.

Cooking fish but hate the odor? Add lemon juice or vinegar to the fish.
Another way to eliminate odor when baking or broiling fish -- place a piece of aluminum foil in oven sprinkled with cinnamon.