Silesian Herring Hors d’Oeuvre – 3

Salt herring is soaked for one night, gutted, skinned and filleted. (If you want to make the work easier, you can also immediately buy ready fillets in the fish department). Chop the herring fillets, eggs, apples, onion and bacon. Mix everything together (and finely chopped parsley if you like) and whipped cream. Allow to infuse. Add a little salt if necessary.

Häckerle is served with hot cooked, peeled potatoes (perhaps with butter) or on dark bread.

Comments Barbara Lange:

Put Häckerle through a meat grinder as a spread. Then cook as a spread without whipped cream.

We have never added parsley. And mostly without whipped cream.

But if with whipped cream, then without smoked bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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