Chopped Herring and Apple Salad



1, 16- ounce jar herring fillets in wine sauce

1 slice challah or rye bread

2 tart apples, peeled, cored, and cut into chunks

2 hard boiled eggs, peeled and quartered

1 sprig fresh parsley

1 tsp. sugar

Cocktail rye, mini bagels, or sliced challah for serving


Drain jar of herring in a colander in your sink. Rinse under cold water and transfer herring fillets and onions, only, into the bowl of a food processor.  Place bread in a bowl and sprinkle with cold water. Squeeze water from bread and add bread to herring.  Add apple pieces and pulse to chop. Add eggs, parsley, and sugar. Process until mixture is finely chopped, though, not pureed. 

Scrape salad into a container with a tight-fitting lid or into a small serving bowl covered tightly with plastic wrap.  Refrigerate overnight.

Center the bowl of herring salad on a medium-sized serving platter. Arrange bread or bagels around the perimeter.

Makes 8 servings.