Preparation:
Better flavor and texture when made in a processor; may be made 1-2 days ahead.
Drain liquid from the herring; reserve the liquid. Break up the matzah and put into the herring liquid. Chop the herring, apple, onion and soaked matzah. Add sugar, salt and pepper. Pulse until mixture is chopped to a medium consistency. Remove to a bowl. Chop the hard cooked eggs. Fold into the herring mixture. Transfer to a serving dish or an oiled 1 quart mold. Refrigerate for several hours. |
