Chopped herring is very popular and always requested at a function in South Africa. Our local synagogue has a kiddush brocha meal every Shabbat and I make the chopped herring for this. I reckon I make about 15kg a month! You can never have enough. It is usually served with Kichel (recipe here). Chopped herring is served on almost all Jewish Holidays and celebrations. This quantity makes about 2 liters.
700 grams soaked fresh herring fillets
6 onions – peeled
6 granny smith apples – peeled & cored
6 extra large eggs – hard boiled and peeled
8 marie biscuits – any sweet cookie can be used. to make parev i use lady fingers.
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup lemon juice
dash of cinnamon
Slice onions and fry in a little oil until soften be careful not to carmalize them, about 12 minutes. Use a food grinder/mincer on medium (my Kenwood electric mincer has three different discs and I use the middle one). Mince the herring, apples, biscuits/lady fingers, onions and eggs into a large bowl. Once everything has been minced add the sugar, vinegar, lemon juice and cinnamon. Mix well and taste, it should taste sweet and sour. Adjust with additional seasoning as necessary, I sometimes need to add a little more vinegar. Don’t forget that the flavours will develop once the mixture stands for a while. Once the flavour is to your liking cover and place in refrigerator for a few days before serving. This recipe can frozen with great success.