Let’s Make Classic Homemade Schmaltz Herring
The perfect Shabbos snack! It’s a staple at Kiddush after shul and also makes a great addition to Shalash Seudos. You don’t have to wait until Shabbos to make it though. It’s a delicious snack any day of the week! The apple and sun-dried tomatoes are optional, but they add an incredible depth of flavor.
Ingredients:
3 herring fillets, rinsed, dried, and sliced into 1/4-inch pieces
1 red onion, thinly sliced
2 scallions, thinly sliced
2 to 3 tablespoons fresh dill, finely chopped
1/2 Fuji apple, small diced
1 jalapeño, seeds and membrane removed, finely chopped
1/2 cup extra-virgin olive oil
Handful of sun-dried tomatoes, cut into small pieces
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Instructions:
In a large bowl, combine the herring, red onion, scallions, fresh dill, Fuji apple, sun-dried tomatoes, and jalapeño.
Drizzle with the olive oil and season with the kosher salt and black pepper. Gently toss until everything is evenly coated.
Cover and refrigerate for at least 2 to 4 hours, or overnight, to allow the flavors to meld. Serve chilled with challah, rye bread, or crackers as part of a classic Kiddush.
Tip: As the flavors meld together, the herring seasons the entire dish, while the Fuji apple adds a subtle sweetness and crunch, and the fresh dill and scallions keep everything bright and balanced.
Have you ever had herring before? Let me know in the comments!
